Green-pepper cream sauce

Chop the shallot very finely. Melt the butter in a saucepan and fry the shallot for 2 minutes on low heat. Add the cognac and fond and bring everything to the boil.

Let the moisture reduce to 1/4 on medium-high heat. Stir in the whipped cream and boil everything into a light-bound sauce.

Season the sauce with salt and pepper. Let the sauce cool down and keep it in the refrigerator until it is used.

Stir the green peppercorns through the sauce and heat the sauce in a saucepan.

Or pour the sauce into the pan in which the meat is baked and heat the sauce while stirring, so that the taste of the meat is also absorbed in the sauce.