Green pepper sauce

A very good and all-round version of the classic green pepper sauce. Easy to succeed and relatively quick to prepare.

4 servings

Ingredients

2 shallots
25 g butter
1 tbsp green pepper in layers
2 tablespoons cognac
2 tablespoons veal stock concentrate
2 dl cream
Salt & Pepper

Description:

  1. Preferably use a frying pan where meat has just been fried.
  2. Chop the onion and crush the peppercorns.
  3. Fry the onion on low heat in the butter until it becomes soft.
  4. Pour in the pepper and fry for another minute.
  5. Pour in the cognac and steam away.
  6. Stir in the cream and stock and simmer for a few minutes until the sauce has the right consistency.
  7. Season with salt and pepper.

Pairs with:

An excellent alternative to béarnaise for beef fillet, sirloin steak or entrecote.