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.
Ingredients
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)
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.
