Nick's Pepper Sauce (Sauce au Poivre)

Recipesfull introduces to you: Pasta Sauce Recipes. (Nick's Pepper Sauce (Sauce au Poivre)). A very easy and tasty black pepper sauce that goes with a steak.

Brief

Prep 10 mins

Cook: 20 mins

Total: 30 mins

Servings: 6

Yield: 6 servings

Nick's Pepper Sauce (Sauce au Poivre)

Ingredients

2 tablespoons butter

¼ cup finely minced shallots

6 tablespoons finely chopped fresh parsley

1 tablespoon crushed black pepper

½ teaspoon salt

1 cup cognac

1 ½ cups beef stock

6 tablespoons creme fraiche

2 tablespoons butter

Tomato-Cream Sauce for Pasta

Side Dish

Directions

Step 1

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.

Step 2

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 Information

Nick's Pepper Sauce (Sauce au Poivre)

Servings Per Recipe:6

Calories: 248.5

% Daily Value *

Protein: 2g 4%

Carbohydrates: 3.4g 1%

Dietary Fiber: 0.6g 2%

Sugars: 1.5g

Fat: 13.6g 21%

Saturated Fat: 8.5g 43%

Cholesterol: 40.7mg 14%

Vitamin A Iu: 788.1IU 16%

Niacin Equivalents: 0.8mg 6%

Vitamin C: 9.4mg 16%

Folate: 9.2mcg 2%

Calcium: 18.9mg 2%

Iron: 0.8mg 4%

Magnesium: 6mg 2%

Potassium: 96.7mg 3%

Sodium: 279mg 11%

Calories From Fat: 122.5

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Nutrition information is provided for reference only. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.