->Green Peppercorn 01 <-

(makes about 1 cup of sauce)

1 can beef broth

1/4 cup sherry

4 shallots, finely chopped

black pepper

1/3 cup heavy cream

2-3 Tbsp green peppercorns (they come in a jar, marinated in liquid)

Saute the shallots in a small amount of butter over medium heat

until soft. Add broth and sherry, increase heat to high and cook

until reduced to about 1/2 cup. Add remaining ingredients, mashing

some of the peppercorns to emit flavor, and serve over desired

meat.