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Peppercorn sauce
Ingredients:
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1 tablespoon butter.
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1 teaspoon of Dijon mustard.
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1/2 cup of red wine.
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1/2 cup of beef stock.
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1 tablespoon of tinned green peppercorns,
drained.
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1/4 cup thick cream.
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2 cloves of garlic, crushed.
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Salt to taste.
Method:
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Melt butter in a pan over a medium heat, add
garlic & cook until soft.
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Add red wine, beef stock, Dijon mustard.
Cook until the liquid has reduced by 1/3rd.
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Add peppercorns & cream. Cook a further 2
minutes.
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Season with salt.
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