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Four Pepper Zinfandel Sauce

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  • 1/4 - 1/3 cup instant demi-glace
  • 2-3 shallots, minced
  • 1 Tablespoon butter
  • 1/4 cup Red Zinfandel
  • Red, green, white and black coarse cracked pepper


Prepare instant demi-glace according to package directions, set aside. Saute minced shallots in butter until soft. Add Zinfandel and plenty of the cracked pepper medley. Simmer until the wine has reduced by half. Add to demi-glace and heat through. Serve over grilled steaks, roasts or grilled portobello mushrooms.

Variation: Chopped wild mushrooms are a nice addition. For a slightly sweet sauce, substitute wine with California Zinfandel port.


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