Peppercorn Sauce (Madeira)

This delicious sauce is made with Madeira, a fortified wine made in the Madeira Islands of Portugal.  Madeira started out unfortified but to increase its ability to hold up on long sea voyages and wild temperature changes, grape spirits were added. The wine is exposed to air causing it to oxidize and giving it a similar color to twany port. Great with beef, this sauce is also fantastic on wild game including venison and elk. Don't forget to use any drippings left over from cooking the meat in the sauce.

¼ cup shallots, finely chopped
¼ cup Madeira wine
½ cup Demi-Glace
1 tsp. green peppercorns in brine, coarsely chopped
1 tsp. butter
sea salt
pepper, freshly cracked

Melt butter in a sauce pan and sauté shallots for approx. 2 minutes (until transparent). Add Madeira and reduce by half.

Add the Demi-Glace and bring to a simmer. Add the peppercorns and butter. Stir, taste and adjust seasoning with salt and pepper.

If there are any accumulated meat juices from the resting meat, add them to the sauce.

Serve with beef, veal or game.

Makes 4 servings.