Four Peppercorn Sauce (for porter and New York steaks)

2 tablespoons of unsalted butter

1 tablespoon of mashed green peppercorns

1 tablespoon of crushed black peppercorns

1 tablespoon of crushed white peppercorns

1 tablespoon of crushed pink peppercorns

2 shallots, minced

1 cup demi-giaze

1-1/2 cups of heavy cream

Salt to taste

Sautee the peppercorns and shallots in the butter for three or four minutes. Add the demi-giaze and cream, and simmer until reduced by half, or until suitable thickness is achieved. Season to taste with salt.