Merlot Peppercorn Sauce

• 2 tablespoons butter
• 12 cup cremini mushroom, sliced
• 2 garlic cloves, minced
• 3 tablespoons dried peppercorns
• 34 cup merlot or 34 cup cabernet sauvignon wine
• 2 tablespoons balsamic vinegar
• 3 tablespoons Worcestershire sauce
• 12 large sweet white onion, sliced

1. Sautee mushrooms, onions, peppercorns in butter, adding garlic for last couple minutes.
2. Add the rest of the ingredients,.
3. Simmer to reduce by half at medium/low heat, stirring occasionally.
4. Keep warm at low heat until service, stir it when you walk by.
5. Serve over steak.
6. Sauce will be a rich brown color and peppercorns should be al dente.

butter, cremini mushroom, garlic, peppercorns, merlot, balsamic vinegar, worcestershire sauce, sweet white onion

Taken from www.food.com/recipe/merlot-peppercorn-sauce-506188 (may not work)