1 tablespoon butter
1 shallot, minced
1/4 cup red wine vinegar
1 cup dry red wine
1/4 cup demiglace
1/4 cup creme fraiche
2 tablespoons green peppercorns (in vinegar or brine; not dry)
Salt and pepper to taste
Sauté the shallot in the butter until glossy, about 3 minutes. Deglaze the pan with the red wine vinegar and reduce to a glaze, about 2 tablespoons worth. Add the red wine and reduce by one-half. Add the demiglace and reduce slightly. Whisk in the creme fraiche and green peppercorns.