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This might be it 🙂‍↕️. Recipe for the Poivre sauce: - Half a medium shallot - Two garlic cloves - 2 tsp black pepper - 1/4 cup cognac or brandy - 1 cup beef stock - 1/3 cup heavy cream - A few dashes of Worcestershire sauce - 1-2 tbsp cold butter - 1 tbsp parsley Instructions: 1. Sauté shallots, garlic, and freshly cracked black pepper in some of the remaining butter and oil in the pan until soft and fragrant. 2. Deglaze with the cognac or brandy and flambé. 3. Add the beef stock and reduce unt
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