Sauce Poivrade alla Marsala or Madeira
This luscious sauce is the perfect complement to any grilled or roasted cut of beef, pork, veal or game, including flavorful birds like squab. Serve it on a grilled steak, roasted tenderloin of pork, seared venison cutlets, pan-roasted veal chops, or roasted vegetables. Your guests will be dazzled and you’ll celebrate how simple it is to prepare.
2 tablespoons unsalted butter
3 tablespoons minced shallots
1–2 teaspoons crushed black peppercorns
1/4 teaspoon dried thyme
1/4 cup hearty red wine
3/4 cup Madeira, Marsala or Port
1/4 cup heavy cream
2 tablespoons chopped fresh parsley
Salt and ground black pepper
1/4 cup hot water, as needed
Melt the butter in a small saucepan. Add the shallots and sauté them over medium-low heat until they are translucent, 2-3 minutes.
Add the crushed peppercorns, thyme and red wine. Bring the mixture to a boil and and cook until the liquid is reduced to 2 tablespoons.
Pour the sauce through a fine strainer into a clean pot, pressing to extract as much liquid as possible. Stir in the parsley. If the sauce is too thick, thin it with some hot water. Season the sauce to taste with salt and pepper.
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.