Peppercorn, ie Au Poivre Sauce

Makes about 2 cups 

1 Tbs unsalted butter 

1 1/2 Tbs chopped shallots 

2 Tbs cracked peppercorns 

1/2 cup cognac 

3 Tbs undiluted store-bought veal demi-glace (Fresh Market carries)

3/4 cup heavy cream salt 

 In saute pan, melt butter over low heat. Add Shallots and peppercorns and saute for about 5 minutes, or until the shallots soften. Add the Cognac, raise heat to medium, and cook until the cognac evaporates almost completely. Ad 3/4 cup of water and the demi-glace. Bring to a boil, stirring until the demi0glace dissolves. Add the cream and bring to a simmer. Cook for about 5 minutes, or until thickened. Season to taste with salt. Great over a steak :)