Ingredients
1 medium Shallot.
3 T dried green peppercorns
1/2 stick unsalted butter
3/4 cup dry red wine
Preparation
Soak peppercorns in 1 C warm salted water for 1 hour. While peppercorns are soaking mince shallot. Drain peppercorns and crush with flat side of large knife. In a small saucepan saute shallot in 1 T butter over medium heat, stirring occasionally, until softened. Add peppercorns and wine and simmer until liquid is reduced to about 1/3 cup (approximately 1/3 of initial volume.) Whisk in remaining 3 T of butter and season with salt if necessary.
