Creamy Peppercorn Sauce
Ingredients:
-1/2 tsp beef bouillon (I use Better than Bouillon brand)
-1/2 cup white wine (I use high quality Sake)
-1 tbs butter
-1/3 cup cream (you can substitute 1/2 and 1/2)
-1 tbs fresh cracked pepper (I use a mix of black/red/green peppercorns)
Heat white wine (or sake) in a small saucepan over medium-high heat– add bouillon and stir constantly until the bouillon is dissolved completely, add butter (mix until melted), add cream and pepper. Stir constantly until sauce is reduced by half.
Serve in a small ramekin to dip steak in– watch out– it’s got a kick!
Comments on this entry are closed.