Active Time
Total Time
25 MIN
Serves : 1 1/2 cups
© John Kernick

How to Make It


In a medium saucepan, melt the butter. Add the shallot and cook over moderate heat, 
stirring occasionally, until softened, 2 to 3 minutes. Add the peppercorns and Cognac and cook until the liquid is reduced by half, 2 to 3 minutes. Add 
the beef stock and cook until reduced by half, about 5 minutes. Whisk in the cream, mustard and tamari and simmer until the sauce is thickened and reduced by one-third, about 
3 minutes more. Stir in the chives, season with salt and pepper and serve immediately.

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