Peppercorn Sauce

Yield: 4 servings

Forget about having to go to a fancy upscale restaurant to be served Steak au Poivre when you can make your own Peppercorn Sauce at home in less than 20 minutes.

• ¼cup finely chopped shallots
• 1oz butter (¼ stick)
• 1TBS cracked black (or green) peppercorn
• ½cup red wine (Use a good table wine)
• 8fl oz demi-glace
• 2TBS finely chopped parsley
• Pepper to taste

Melt butter in a sauce pan and sauté shallots for approx. 2 minutes (until transparent). Add peppercorns and red wine, and reduce to an essence (approx. 2-3 minutes).

Add the demi-glace and stir with a whisk until glace is dissolved. Add water and simmer until the sauce is thick enough to coat a spoon.

Blend in chopped parsley and serve over broiled steaks. Sauce is best over strip steaks (approx. 8-12 oz) with all fat trimmed. Steaks can be either pan fried, broiled, or grilled, whatever your preference.

The amount of peppercorn may be varied to suit your personal taste.