About the recipe

Our production manager, Rob, ever the romantic, shared this meal with his love last weekend. Here's the recipe - It's what I'll be making this Valentines for Stephy (thanks for the inspiration buddy). He sourced his bavette steak from the Etto market, but I might go ribeye. We sell both - Stephy loves a good steak when she's not eating pasta.

Ingredients

3 tablespoons unsalted butter
1 clove garlic, minced
1 shallot, very finely minced
3 tablespoons cognac
8oz Container veal demi glace (thawed)
½ tablespoon freshly cracked black peppercorns
½ tablespoon freshly cracked pink peppercorns
1 tsp dijon mustard
3 tablespoons heavy cream
Kosher salt

Preparation

In a small saucepan, melt butter over medium heat. Once foaming subsides, add garlic and shallot. Cook until fragrant and shallot has softened. About 5 minutes. Add cognac to deglaze the pan, bring to a rapid simmer and cook until reduced by about half, about 2 minutes.
Whisk in demi glace, peppercorns, and mustard. Whisk thoroughly to combine and cook for 1-2 minutes until sauce is slightly thickened. Stir in heavy cream and keep warm until use.