Peppercorn Sauce

Serves 8

Ingredients

Scale: 1x
  • 1 cup Beef broth
  • 1 tablespoon Cornstarch
  • 1 tablespoon Water (cold)
  • 1 small Bay leaf
  • ⅛ teaspoon Thyme (dried)
  • ⅓ cup Wine (red)

Instructions

  1. Crush the peppercorns.
  2. Dissolve the 1 tablespoon of cornstarch in the water and then mix into the beef broth.
  3. Bring to boil, stirring constantly. Boil until sauce thickens, about 1-2 minutes.
  4. Add bay leaf and thyme and cook about 15 minutes over medium heat, until the mixture is reduced to 1 cup.
  5. Lower heat and add wine and peppercorns. Simmer for 5 minutes.
  6. Discard the bay leaf before serving.
  7. Makes about 1 1/4 cups.
Beef Baked