About this recipe:This is a quick merlot and peppercorn sauce which cooks very quickly. It's very tasty poured over a top sirloin or a thick porterhouse steak!
1 tablespoon butter
4 mushrooms, sliced
1 clove garlic, minced
2 tablespoons whole black peppercorns
4 tablespoons Merlot wine
1 tablespoon balsamic vinegar
3 tablespoons Worcestershire sauce
1/2 teaspoon minced fresh rosemary
Method Prep:10min › Cook:10min › Ready in:20min
Melt butter in a saucepan over medium heat. Stir in the mushrooms, garlic and peppercorns and saute until the mushrooms are tender. Pour in the wine, balsamic and Worcestershire sauce, increase the heat to medium-high and reduce by 1/3. Stir in the rosemary and cook for 1 to 2 minutes until fragrant.