Peppercorn Sauce: Ingredients ― 2 Tbsp butter; 5 oz heavy cream or crème fraiche; 5 oz white wine; 1 onion, minced; 3 Tbsp whole black, green, or red peppercorns; ½ tsp ground black pepper; salt. Instructions ― Sauté onion. Add wine; simmer until reduced by half. Stir in cream and peppercorns; simmer until reduced to desired consistency. Season. Serve while hot; peppercorn sauce can be stored in a refrigerator and reheated later, but once made it's best used the same day. #Sauce #Peppercorn
Lay and Wheeler would recommend drinking the 2012 Morgon, Côte du Py, Château des Jacques, Domaine Louis Jadot with this mouthwatering filet steak https://www.laywheeler.com/home/wineshop/product.aspx?prodid=0712036A. This beautiful Beaujolais has an inviting and complex fragrance of wild cherries and damsons with almond, spice & game. It is smooth, yet rich and textural with great balance.