Peppercorn Sauce

Beef Tenderloin in peppercorn sauce with
saute baby spinach and wild rice

In a frying pan heat peppercorns for a couple of minutes.

Add chopped garlic and shallots with oil and sauté.
Add red wine, a sprig of thyme and knorrs beef boulion cube or beef broth. Reduce to desired thickness. If you want to thicken the sauce and not reduce it too much add a little arrowroot.
Serve with beef tenderloin or grilled chicken breast.