2 teaspoons vegetable oil 150 g onion, chopped 2 cloves garlic, crushed 1/4 teaspoon whole black peppercorns 1 tablespoon chopped fresh rosemary leaves 180 ml port 125 ml beef stock 125 ml cream 2 teaspoons corn flour 1 tablespoon water 1/2 teaspoon finely copped fresh rosemary leaves, extra
Heat oil in a small pan. Add onion, garlic, peppercorns and rosemary; then cook stirring, until onion is soft. Add port, simmer, uncovered, about 5 minutes or until mixture is reduced to about 160ml. Stir in stock and cream then blended corn flour and water; stir until sauce boils and thickens slightly. Strain sauce, stir in extra rosemary.