Red Wine and Peppercorn Sauce
3 to 4
Serve this spicy, intense sauce over grilled steaks, tenderloin, or other cuts of beef. Or make the sauce with our Roasted Chicken Demi-Glace or Roasted Vegetable Demi-Glace for poultry or vegetarian dishes.
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)
Up to 1/2 cup hot water
2 tablespoons chopped fresh parsley
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.
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.