Calories
382 kcal
Protein
10 g
Fat
25 g
Carbohydrates
2 g
Melt the butter in a frying pan over a medium heat and fry the shallot for 5-7 minutes. Stir in the peppercorns and red wine vinegar.
Turn up the heat to 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.
Bon Appetit!
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