Recipe:

10

Nieuwe alinea

goes with Steak, Tenderloin, Veal, pork chicken

Method:

1. Glaze the onions or shallots in some butter.

2. Add half the cognac and bring to flame (flambé, optional)

3. Add the cream and demi-glace

4. Allow to reduce to ¾ volume

5. Mix with bazooka mixer and set aside

6. Crush the pepper kernels in a plastic bag to adobo-size

7. Bake the crushed pepper kernels lightly in butter (can be from the roast pan in which you have baked your meat).

8. Add the other half of the cognac and bring to flame (optional)

9. Add the brown cream mass and ground black pepper and simmer for 5 minutes

10. Add salt to taste.