Green Peppercorn Sauce
- 1 tablespoon butter
- 1 medium clove garlic, minced
- 2 1/3 cups red wine
- 1/2 cup canned beef broth
- 1/4 cup heavy cream
- 1 tablespoon green peppercorns,, drained
Heath butter in a saucepan. Add garlic, saute until fragrant, about 30 seconds. Add wine and stock, bring to boil and cook until liquid reduces to 3/4 cup, about 5 minutes. Add cream, bring to a boil and simmer until liquid reduces to 3/4 cup, about 3 minutes. Remove from heat, stir in peppercorns. Cover to keep sauce warm until ready to drizzle over meat.