A classic French recipe with an upgrade
First smell: Cream, butter, shallots, cognac, beefy and fragrant green peppercorn.
First taste: Delicate and smooth cream, shallot, garlic with a nice rounded pepper flavor with a slight cognac on the finish. This sauce loves red meat but does not discriminate. Drizzle over steak, chops, lamb, swordfish and everything on your plate.