- 2 large glasses red wine
- 568mls strong beef stock
- 1 tsp crushed black peppercorns
- pinch castor sugar
- 2 tsp red wine vinegar
- 300mls double cream
- Place the red wine in a pan, bring to the boil and cook for 1 minute to burn off the alcohol.
- Then add the stock, peppercorns and red wine vinegar and sugar simmer rapidly until you are left with about a quarter to one third of the original volume.
- Season with salt and pepper and add the double cream, warm through.
- Re season well.