Servings:
Serves 6 Servings
Ingredients
- 1 tablespoon cognac
- 1 tablespoon port wine
- 2 teaspoon crushed black pepper
- 2 tablespoon heavy cream
- 2 cup bordelaise sauce
Preparation
Baking Directions:
1.In a saucepan combine the cognac and port, and flambé to remove alcohol.
2.Add the heavy cream and black pepper.
Continue cooking until reduced by half.
3.Add the Bordelaise sauce, boil for two minutes and let set 5 minutes, to demulsify.
4.Before serving, carefully adjust seasoning with a little salt.
Reheat slowly without whisking — this sauce has to look very dark and shiny.
