Peppercorn Sauce

Boldly flavored, yet subtly elegant, this creamy sauce's gourmet flavor is ideal for a classy occasion.

1/2 stick butter
3 shallots, chopped
2 tablespoons coarse ground black pepper
32 oz. beef broth
1/2 cup whipping cream
1/2 cup white wine

Melt butter and sauté chopped shallots and crushed peppercorns in heavy medium saucepan; sauté until shallots are lightly browned, about 5 minutes. Add white wine and beef stock. Boil until reduced to 2 cups, about 25 minutes. Add whipping cream and cook until sauce coats spoon, about 6 minutes. (Peppercorn sauce can be made up to 2 hours ahead. Set aside at room temperature.)