Recipe Details
Ingredients
-
2tablespoonsbutter
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¼cupfinely minced shallots
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6tablespoonsfinely chopped fresh parsley
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1tablespooncrushed black pepper
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½teaspoonsalt
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1cupcognac
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1 ½cupsbeef stock
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6tablespoonscreme fraiche
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2tablespoonsbutter
Cooking Directions
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Melt 2 tablespoons butter in a saucepan over low heat. Cook and stir shallots in hot butter until translucent, about 5 minutes. Add parsley and saute for 5 minutes; season with pepper and salt.
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Carefully pour cognac over shallot mixture; cook and stir until flames have disappeared, 2 to 3 minutes. Add beef stock and bring to a boil; reduce heat, add creme fraiche, and simmer until sauce is slightly reduced, about 5 minutes. Stir 2 tablespoons butter into sauce until melted.
Recipe Tip
You can substitute 2 tablespoons onion powder for shallots.
Editor’s Note:
The flames may get quite high when heating the cognac, so pay attention to anything flammable above and around the pan. When the initial large flame has died down, a small blue flame will continue to burn for several seconds.
Nutrition Facts
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe6 | |
| Calories249 | |
| % Daily Value * | |
| Total Fat 14g |
17% |
| Saturated Fat 9g |
43% |
| Cholesterol 41mg |
14% |
| Sodium 279mg |
12% |
| Total Carbohydrate 3g |
1% |
| Dietary Fiber 1g |
2% |
| Total Sugars 2g |
|
| Protein 2g |
4% |
| Vitamin C 9mg |
10% |
| Calcium 19mg |
1% |
| Iron 1mg |
4% |
| Potassium 97mg |
2% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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