Green Peppercorn Sauce

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)