Peppercorn Sauce Recipe

In a small saucepan, melt the butter over medium heat.

Add the shallots and garlic, sauté until softened.

Add the peppercorns and cook for another minute.

Pour in the beef broth and bring to a simmer.

Let the mixture simmer for about 10 minutes or until it reduces by half.

Stir in the heavy cream and continue simmering for another 5 minutes.

Season with salt to taste.

Remove from heat and strain the sauce to remove the peppercorns and shallots.

Serve hot over your favorite grilled or roasted meats.