Green Peppercorn Sauce

• 1 tablespoon butter
• 1 shallot, minced
• 1/4 cup red wine vinegar
• 1 cup dry red wine
• 1/4 cup demiglace
• 1/4 cup crème fraîche
• 2 tablespoons green peppercorns (in vinegar or brine; not dry)
• Salt and pepper to taste

Saute the shallot in the butter until glossy, about 3 minutes. Deglaze the pan with the red wine vinegar and reduce to a glaze, about 2 tablespoons worth. Add the red wine and reduce by one-half. Add the demiglace and reduce slightly. Whisk in the creme fraiche and green peppercorns.

 

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Chuck Taggart   (e-mail chuck)