1 dessertspoon Figaro green pepper corns
200 ml Campbells Beef stock
50 ml Red Wine (optional can be replaced with extra stock)
1 Teaspoon Dijon Mustard
1 cup thickened cream
Salt and pepper to season
Add beef stock and red wine to a pan. Bring to the boil, then reduce to a simmer and add peppercorn. Allow to slowly simmer till reduced by half. When it’s reduced, whisk in cream and mustard, lower heat, continue to stir mixture until all combined and thick and glossy.
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