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Green Peppercorn Sauce


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  • 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



Step 1

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.


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