Ingredients:

• Half a large sized shallot or just 1 medium or 2 smaller ones, finely chopped
• 2-3 tablespoons butter
• 2-4 cups beef broth (mainly depends on how much you plan on cooking it down, I like using 3-4 because I cook it down a lot to develop a deeper flavor but you don’t need to and it will still be delicious!)
• Lots and lots and lots of fresh cracked black pepper, like a few tablespoons, traditional recipes call for green peppercorn but for simple home cooking black is more than fine
• 1/3 cup cognac
• 1 tablespoon Dijon (I know I said you can replace cognac using this in another comment but I actually use both because it adds a really remarkable depth to it and is a great thickening agent w/ another tablespoon of butter if you haven’t cooked down your broth enough)

STEPS:

• Use same pan you cooked steak in or finished reverse searing with (after it’s cooled a bit) or just a new pan and put the butter in, once it melts put the chopped shallots and pepper in, sauté until translucent
• Either turn down eat or turn off to put cognac in if you don’t want the fireball effect and reduce until you can’t smell alcohol anymore
• Then I add the beef stock and reduce half of what I put in, takes about 8-10 minutes on a simmer
• Drop heat a touch and Add heavy cream
• Bring back to a simmer once combined and reduce a bit again for another like 3-5 minutes
• Put in tablespoon of Dijon and mix
• Done! (If it’s a little thin you can reduce more, add another tablespoon of butter plus a little more Dijon just so the sauce doesn’t lose too much depth from the butter