French pepper sauce with flour, cognac, black pepper, whipped cream, butter, beef broth and shallot.
Chop the shallot.
Heat the butter in a saucepan and fry the shallot for 5 minutes.
In the meantime, bring the water to the boil and dissolve the bouillon cube.
Add the flour to the shallot and stir with a wooden spoon until the mixture turns light brown.
Stir in the cognac and the stock and bring to the boil.
In the meantime, crush the peppercorns lightly in the mortar and add to the sauce.
Cook the sauce over low heat to a smooth, bound sauce.
Add the whipped cream and serve immediately. Bon appétit! .
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