Peppercorn Rosemary Sauce for Beef or Lamb
This is a wonderful sauce to serve on beef or lamb and requires no elaborate preparations that take a week in advance. The richness of the sauce will complement any meat you serve it with without overpowering the natural flavors.
This a recipe that will have your friends and family asking for more.
Ingredients:
- 2 Tbl. finely chopped shallots
- 1 oz. Butter (1/4 stick)
- 1 Tsp. Cracked black (or green) peppercorn
- 1 sprig fresh rosemary, chopped
- 3/4 cup red wine
- 8 oz demi-glace*
- Salt and Pepper to taste
*We recommend 1 1/2 oz of Demi-Glace Gold reconstituted in 8 onces of hot water.
Proceedure:
Melt butter in a sauce pan and sauté shallots, peppercorns, and rosemary for approx. 2 minutes (until shallots are transparent).
Add wine and reduce by half. Add Demi-Glace Gold®, and stir with a whisk until Glace is dissolved.
Add water and simmer for approx. 5-6 minutes (until sauce has thickened).
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