Ingredients
6
6 servings
- •2 tablespoons butter
- •0.25 cup finely minced shallots
- •6 tablespoons finely chopped fresh parsley
- •1 tablespoon crushed black pepper
- •0.5 teaspoon salt
- •1 cup cognac
- •1.5 cups beef stock
- •6 tablespoons creme fraiche
- •2 tablespoons butter
Instructions
- Melt 2 tablespoons butter in a saucepan over low heat. Cook and stir shallots in hot butter until translucent, about 5 minutes. Add parsley and saute for 5 minutes; season with pepper and salt.
- Carefully pour cognac over shallot mixture; cook and stir until flames have disappeared, 2 to 3 minutes. Add beef stock and bring to a boil; reduce heat, add creme fraiche, and simmer until sauce is slightly reduced, about 5 minutes. Stir 2 tablespoons butter into sauce until melted.
Nutritional Facts
Per 6 servings
- Calories: 249
- Carbohydrate: 3g
- Fat: 14g
- Fiber: 1g
- Protein: 2g
- Sugar: 2g
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