From the Kitchen of: Pepper
Source: "Cook's Magazine June 1990"
1
tablespoon
butter
1
medium
clove garlic, minced
2/3
cup
red wine
1/2
cup
beef stock OR
1/2
cup
canned beef broth
1/4
cup
heavy cream
1
tablespoon
green peppercorns- packed in vinegar -- drained
TO PREPARE AND COOK: Heat butter in a saucepan. Add garlic; sauté until fragrant, about 30 seconds. Add wine and stock; bring to boil and cook until liquid reduces to 3/4 cup, about 5 minutes. Add cream; bring to boil and simmer until liquid reduces to 3/4 cup, about 3 minutes. Remove from heat, stir in peppercorns; cover to keep sauce warm.
TO SERVE: Drizzle sauce over Lamb Kabobs or other meat and serve.