Step 1

Crush the peppercorns gently with a mortar and pestle (or place them in a plastic bag and pound them with a mallet).

Step 2

In a saucepan on medium heat, add the pepper, red wine, thyme, rosemary and shallot. Bring the liquid to a boil, then lower to the lowest simmer and simmer until reduced by half, 40 to 45 minutes.

Step 3

Strain out the solids and return the sauce to the pan over medium heat. Add the butter and whisk until melted. Season with salt. Serve warm.