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

• 2 Tbs. butter
• 1-1/2 shallots, chopped
• 1 Tbs. coarsely ground black pepper
• 2 cups beef broth
• 1/4 cup whipping cream
• 1/4 cup white wine

Created by: Chef Forrest D. Waldo, II C.E.C.

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.

Per serving: calories 132, fat 11.3g, 82% calories from fat, cholesterol 36mg, protein 2.8g, carbohydrates 2.7g, fiber 0.4g, sugar 0.9g, sodium 508mg, diet points 4.0.

Dietary Exchanges: Milk: 0.0, Vegetable: 0.0, Fruit: 0.0, Bread: 0.0, Lean meat: 0.0, Fat: 2.4, Sugar: 0.0, Very lean meat protein: 0.5

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