Instructions: Season beef and grill to desired degree.

Sauce:
Melt the 1/2 the butter in a pan and slowly cook the finely diced onion without colour.

Add the peppercorns, garlic clove and port and allow to simmer until reduced by half, then add the stock and reduce my half until well flavoured.

Thicken if required, remove from heat whisk in the rest of the butter and the chopped herbs.

Season well and serve with roast beef or steak dishes.

Note:
To make a really successful restaurant quality sauce, the process of making a stock is essential, and the little effort required is well worth the trouble.

With a good quality stock the thickening agent can be left out as the stock will have its own thickening properties.

If you dont have any stock available you can use a commercially prepared sauce mix such as Gravox.

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