Quick Peppercorn Sauce

This sauce is an excellent accompaniament to prime rib and beef tenderloin.
  • 1 can (13-3/4 to 14-1/2 ounces) beef broth
  • 1 tablespoon cornstarch dissolved in 1 tablespoon water
  • 1 small bay leaf
  • 1/8 teaspoon dried thyme leaves, crushed
  • 1/3 cup dry red wine
  • 10 whole black peppercorns, crushed
Combine broth and cornstarch mixture in medium saucepan. Bring to a boil, stirring constantly.

Cook and stir for 1 minute or until sauce thickens. Add bay leaf and thyme, and cook over medium-high heat 10 to 12 minutes, or until sauce is reduced to 1 cup.

Reduce heat to low, and stir in wine and crushed peppercorns. Simmer for 5 minutes. Discard bay leaf before serving.

Makes about 1-1/4 cups.

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