- Total time 10 minutes
- Difficulty Easy
- butter a knob
- shallot 1 long, finely chopped
- whole black peppercorns 1½ tsp, crushed
- red wine vinegar 1 tbsp
- strong beef stock 100ml
- double cream 100ml
- Dijon mustard 1 tsp
Melt the butter in a frying pan over a medium heat and fry the shallot for 5-7 minutes or until soft. Stir in the peppercorns and red wine vinegar.
Turn up the heat to medium-high and boil until the liquid has almost completely evaporated.
Pour in the beef stock and boil the mixture until it is reduced by half. Tip in the cream and mustard, reduce the heat and simmer for 3-4 minutes, stirring. Season with salt.