Billy Twang makes the classic French pepper and cognac-spiked Steak Au Poivre sauce like this: “Start by melting two (2) tablespoons of butter in a sauce pan and sauté the minced shallots until translucent. Add one-half cup of beef stock and reduce by one-half. Add cognac and reduce for two (2) minutes. Strain to remove the shallots and return the liquid to the sauce pan.
Once the steaks are rested and ready to serve, make final prep to the sauce by whisking in two (2) tablespoons of unsalted butter and the natural juices from the steaks -- voila, the sauce is ready!
Steak Au Poivre is delicious, true savory pepper goodness!