Prep Time:
10 mins
Cook Time:
20 mins
Total Time:
30 mins
Servings:
6
Yield:
6 servings
Ingredients
Directions
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.
Recipe Tip
You can substitute 2 tablespoons onion powder for shallots.
The flames may get quite high when heating the cognac, so pay attention to anything flammable above and around the pan. When the initial large flame has died down, a small blue flame will continue to burn for several seconds.
Nutrition Facts (per serving)
| 249 | Calories |
| 14g | Fat |
| 3g | Carbs |
| 2g | Protein |
