Peppercorn and Port Wine Sauce
¼ cup peppercorns
Salt
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
- Crush
peppercorns between a folded napkin
- Season
meat with salt and peppercorns
- In a
large skillet, pour in oil and cook meat about 4 minutes on each side
- Pour
out fat, deglaze with port and reduce
- Add
Demi Glace Gold and hot water, whisk together
- Add
cream and reduce until the sauce coats back of spoon
- Whisk
in butter