Step 1 : Prepare the base

1. Finely chop the shallot.

2. In a small saucepan or the skillet used to cook your steak, melt the butter over medium heat.

3. Add the shallot and let it sweat without coloring.

Step 2 : Add the green pepper

1. Add the green pepper, lightly crushed with a fork, to release its aromas.

2. Brown everything for 1 minute.

Step 3 : Deglaze

1. Deglaze with cognac (if using). Flambé or let the alcohol evaporate over high heat.

2. Add the veal stock, then reduce by half (about 2-3 minutes).

Step 4 : Finish the sauce

1. Pour in the cream. Simmer over low heat until smooth.

2. Add a little salt (the veal stock is already salty).

3. Taste and adjust the seasoning if necessary.

Serving suggestions:

• Serve this sauce drizzled over a rare or medium steak, with sautéed potatoes , green beans , or gratin dauphinois .

• It also goes perfectly with duck breast , veal fillet , or even a gourmet burger .