Red wine sauce
- Chop the shallots and crush the peppercorns.
- Sweat the shallots and pepper with butter in a saucepan.
- Add the wine and veal stock with a little water and reduce over a low heat for 45 min.
- To make a roux to thicken the sauce, melt the butter in a small saucepan, add the flour and stirring with a whisk until a homogeneous dough is obtained.
- Add the sauce little by little to the roux and mix gently with a whisk.