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Ingredients

• 3 Tbsp. Butter
• 2 Tbsp. Finely-minced shallots, onions,
•     or possibly scallions
• 2 Tbsp. Coarsely-grnd black pepper
• 1 c. Beef bouillon
• 1 Tbsp. Cornstarch dissolved in
• 1 Tbsp. White wine
•     Salt to taste
•     Freshly-grnd black pepper to taste

Description

Heat The Butter, Over Low Heat, Till It Begins To Foam. Add In The Shallots And Saute/fry 2 Min Till They Are Translucent/soft. Add In The Pepper And Cook For 30 Seconds To Release…

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