Ingredients
- 2 Large shallots finely diced
- 15 g Butter
- 2 Garlic cloves finely chopped
- 21 g Green peppercorns
- 150 ml Dark rum Havana 7 year
- 187 ml Red wine 1 small bottle
- 200 ml Demi-glace
- 200 ml Double cream
Instructions
- Melt the butter with a splash of sunflower oil in a heavy bottomed saucepan. Fry the shallots and peppercorns over a medium-high heat for about four minutes. Until the shallots have softened. Add the garlic and fry for one minute.
- Add the dark rum and cook until it has reduced to almost nothing.
- Pour in the red wine, boil rapidly until it has reduced by half. Add the demi-glace and reduce by two thirds. This will take about three minutes.
- Stir in the cream and simmer for a few minutes until it has thickened slightly. Check for seasoning.
- Serve with steak.
Nutrition
Calories: 210kcal
