Classic Pepper Cream Sauce

1.Melt the butter in a medium saucepan over medium heat.

2.Add the crushed peppercorns and minced shallot. Sauté for 2-3 minutes until the shallot is softened and fragrant, being careful not to burn the peppercorns.

3.Pour in the white wine, scraping up any browned bits from the bottom of the pan. Bring to a simmer and reduce by half, about 3-5 minutes.

4.Stir in the heavy cream and beef broth. Bring the sauce to a gentle simmer and cook, stirring occasionally, until it thickens slightly, about 5-7 minutes.

5.Whisk in the Dijon mustard. Season with salt and additional freshly ground black pepper to taste. If the sauce is too thick, add a splash more broth or cream until desired consistency is reached.

6.Serve immediately over grilled steaks, chicken, or pasta.