Shelly's Recipe

QUICK PEPPERCORN SAUCE

Category: Sauces - Miscellaneous

1 (13-3/4 to 14-1/2 oz) can beef broth
1 tbsp cornstarch dissolved in 1 tbsp water
1 small bay leaf
1/8 tsp 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.

NOTE: Excellent with prime rib and beef tenderloin.