Ingredients
1 cup Bordeaux wine
1 tablespoon black peppercorns, crushed
1 tablespoon olive oil
1 shallot, finely chopped
2 cloves garlic, minced
1 cup beef broth
1 tablespoon Worcestershire sauce
1 teaspoon Dijon mustard
Salt to taste
1 tablespoon fresh parsley, chopped (for garnish)
Instructions
In a medium saucepan, heat the olive oil over medium heat. Add the chopped shallot and minced garlic, sautéing until softened, about 2-3 minutes.
Pour in the Bordeaux wine and bring to a boil. Reduce the heat and let it simmer for about 5 minutes, allowing the wine to reduce slightly.
Stir in the crushed black peppercorns, beef broth, Worcestershire sauce, and Dijon mustard. Bring the mixture back to a simmer and let it cook for another 10-15 minutes, or until the sauce has thickened to your desired consistency.
Season with salt to taste. If the sauce is too strong, you can add a little more beef broth to mellow it out.
Remove from heat and let it cool slightly before serving. Drizzle over your favorite steak and garnish with fresh parsley.
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