- 2 tbsp olive oil
- 1 tbsp garlic clove chopped
- 2 tbsp green peppercorns wet packed
- 1/2 cup dry marsala wine
- 1 cup beef stock
- 1 cup heavy cream
- Sauté garlic and peppercorn until garlic is golden brown.
- Add Marsala Wine and cook for 1 minute. Add the beef broth and cream and reduce by half.
Serve with Grilled Rib-eye Steak.
Options: Brandy or Cognac can be used instead of the Marsala Wine.