1. Season steaks with salt and pepper. 2. In a saucepan over medium heat, saute mushrooms, shallots, and peppercorns in oil. 3. When shallots are tender, deglaze with red wine. 4. Reduce by two-thirds. 5. Whisk together the reduction and demi-glace until smooth. 6. Whisk in the cream and beef base. 7. Combine a few teaspoons of cornstarch (or more as needed) with a little cold water to make a slurry. 8. Add slurry to the sauce to thicken; cook for 1 minute and then remove from the heat. ---------------------------------------------------------------------------
Nutrition
Ingredients
