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Red Wine and Peppercorn Sauce
Description
Serve this spicy, intense sauce over grilled steaks, tenderloin, or other cuts of beef.Ingredients
Serves
3 to 4
- 2 tablespoons unsalted butter
- 3 tablespoons minced shallots
- 2 teaspoons black or green peppercorns, crushed (see note)
- 1 cup dry red wine (preferably one with soft tannins like a Merlot or a Pinot Noir)
- 1 1/2 ounces Demi-Glace Gold®, diced (Demi-Glace de Veau Gold®, Jus de Poulet Lié Gold®, or Veggie-Glace Gold® may also be used.)
- Up to 1/2 cup hot water
- 2 tablespoons chopped fresh parsley
- Salt
Methods/steps
- Melt the butter in a saucepan over medium heat. Add the shallots and sauté them for 1 to 2 minutes or until they are translucent. Add the peppercorns and cook 30 seconds. Add the red wine, bring to a boil, and cook until the wine is reduced to 1/2 cup.
- Add the Demi-Glace Gold® and whisk until it dissolves. Add enough water for the sauce to reach the desired thickness.
- Stir in the parsley and season to taste with salt.
Additional Tips
Crush peppercorns with a mortar and pestle, or place them in a plastic bag, seal the bag, and crush them with the flat side of a meat mallet.
Wine Pairing: Cabernet Sauvignon, Zinfandel, or Shiraz.