Yield: 4 servings
| Measure | Ingredient |
|---|---|
| 2 tablespoons | Butter |
| 2 tablespoons | Flour |
| 1 cup | Beef broth |
| 2 \N | Shallots; finely chopped |
| ½ cup | Dry red wine |
| 5 \N | Crushed peppercorns |
| 1 tablespoon | Cold butter; cut in half |
| \N \N | Salt and freshly ground pepper |
| 1 tablespoon | Parsley; finely chopped |
Start with a brown sauce: In a saucepan over medium heat, melt butter and whisk flour, stirring so it does not burn.
After 1 minute slowly add the broth and whisk until smooth and thickened.
Place the shallots, wine and peppercorns in a another saucepan and heat over high heat until the wine is almost evaporated by three-fourths.
Add the brown sauce and bring to a boil. Strain, place back in the saucepan and whisk in the cold butter and season with salt and pepper to taste.
Stir in the parsley.
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