Pepper Cream Sauce

Drain the peppercorns and wash well. Peel shallots and cut into small cubes.

Fry shallots and peppercorns in foaming butter (the butter should not burn). Now deglaze with red wine and reduce to ¼.

Pour in the beef broth and let simmer for another 15 minutes.

Mix the cornstarch with some cold water and thicken the sauce with it.

Finally, refine with a little whipped cream and season with salt.

Related Recipes:

Venison Leg with Red Wine ShallotsFor the venison leg with red wine shallots, soak the cinnamon sticks in red wine overnight. Heat butter in a... Beef RouladesFor the beef roulades, pat the cutlets individually on both sides, cover with cling film to prevent... Murgh Biryani (Chicken Curry with Rice)Chop and cut up the chicken pieces as desired. Halve the potatoes, dice the shallots and garlic and finely... Stuffed Beef Meatballs with Red Wine and Onion ConfitKessler Beat 120 g butter with the whisks of a mixer until creamy. Pluck the parsley and thyme leaves and chop... Waffles with Goat Cheese and Figs – J.AmirfallahPeel the figs [1] and cut them in half. Melt the maizena (cornstarch) with a little red wine. Pour the rest of... Goose with Baked Fruit Sauce, Baked Apple & Potato DumplingsGoose with baked apple, red cabbage, baked fruit sauce & potato dumplings Rinse and dry goose , season... Sweetbreads with Black Salsify and Red Wine ShallotsRemove the skin from the sweetbreads and roll them in cling film with pepper, salt, thyme and garlic. Tie with... Roast BeefThoroughly season all sides of the well cleaned and carefully boned roast beef with salt and pepper. Rub with... Pork Steak with Porcini Mushroom SauceFor the pork steaks with porcini mushroom sauce, trim the fillets if necessary, i.e. remove tendons and fat... Red Cabbage RisottoRinse and drain the long-grain rice. Next, remove the skin from the shallots and chop them. Melt the butter in...