Peppercorn and Port Wine Sauce


cup peppercorns


2 T oil

1 cup port or dry sherry

1 cup heavy cream

1.5 oz Demi Glace Gold

7 oz hot water

1 T unsalted butter


  1. Crush peppercorns between a folded napkin
  2. Season meat with salt and peppercorns
  3. In a large skillet, pour in oil and cook meat about 4 minutes on each side
  4. Pour out fat, deglaze with port and reduce
  5. Add Demi Glace Gold and hot water, whisk together
  6. Add cream and reduce until the sauce coats back of spoon
  7. Whisk in butter