Peppercorn Red Wine Sauce


1 tablespoon butter
1 shallot (or garlic) minced
1 TBS Dijon mustard
1/4 cup red wine vinegar
1 cup dry red wine
1/4 cup beef broth
1/4 cup half and half
1 ½ TBS Black peppercorns
Salt and pepper and Thyme to taste


Sauté the shallots in the butter until glossy, about 3 minutes. Deglaze the pan with the red wine vinegar and reduce to a glaze, about 2 tablespoons worth. Add the red wine and reduce by one-half. Add the beef broth and mustard, and reduce slightly. Whisk in the half and half to heated and add peppercorns.