Creamy cognac sauce

Ingredients for 1 servings:

• 2 cl cognac
• 100 ml cream
• 100 ml beef stock
• 1 onion(s)
• some powdered sugar
• 2 tsp pepper, pickled
• some salt and pepper
• 1 tsp, heaped crème fraîche with herbs
• some butter
• some cornstarch

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

with crème fraîche and cream

Dice the onion and sauté in the butter. Sprinkle with a little powdered sugar and mix well. Deglaze with cognac and simmer briefly. Pour in the beef stock and add the pickled pepper. Reduce by half. Add the cream and bring back to a boil. Strain through a sieve. Season the sauce with salt, pepper, and, if desired, a small dash of cognac. Return to heat and stir in the crème fraîche. Thicken with a little cornstarch.