====== Pepper Sauce for Steak au Poivre ======


===== Ingredients =====

  * 2 teaspoons whole pepper corns
  * 1 tablespoon unsalted butter
  * 1/2 large shallot (about 1 1/2 ounces; 40 g), minced
  * 2 tablespoons (30 ml) brandy or cognac
  * 3/4 cup (175 ml) homemade chicken stock
  * 3/4 cup (175 ml) heavy cream or 6 tablespoons (90 ml) crème fraîche
  * 1 teaspoon (5 ml) Dijon mustard

===== Procedure =====
  - Crack the peppercorns with a mortar and pestle
  - Melt butter in frying pan
  - Add shallots and peppercorns
  - Sauté for a minute or so, stirring, until the shallots begin to brown.
  - Add stock and bring to a brisk simmer.
  - Add Cognac and continue to simmer until reduced by half, 3 to 4 minutes.
  - Stir in crème fraîche and cook until sauce is lightly thickened.