Peppercorn Sauce

From the kitchen of Kevin Taylor, the BBQ Guru

1 cup beef broth (use as much au jus as you
    can, then add broth to get 1 cup)
1 tablespoon cornstarch
1 tablespoon cold water
1 small bay leaf
1/8 teaspoon dried thyme
1/3 cup red wine
10 black peppercorns

Crush the peppercorns.

Dissolve the 1 tablespoon of cornstarch in the water and then mix into the beef broth. Bring to boil, stirring constantly. Boil until sauce thickens, about 1-2 minutes.

Add bay leaf and thyme and cook about 15 minutes over medium heat, until the mixture is reduced to 1 cup.

Lower heat and add wine and peppercorns. Simmer for 5 minutes.

Discard the bay leaf before serving.

Makes about 1 1/4 cups.