Pink Berry Pepper Sauce

Ingredients for 4 servings:

• 1 small onion(s)
• 1 clove(s) garlic
• 1 small carrot(s)
• 2 tbsp olive oil
• 2 tbsp tomato paste
• 200 ml port wine, or alternatively dry red wine
• 500 ml beef broth, or vegetable broth
• 2 tbsp berries, pink (pepperberries)
• some salt
• 1 tsp, ground pepper, Parisian
• 1 pinch of caraway
• 1 pinch of nutmeg
• 1 tsp parsley, frozen
• 1 cup of natural yogurt
• 2 tbsp instant gravy
• Sauce thickener, dark, as required

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

with port wine and yogurt, tastes fantastic with beef fillet

Finely dice the onion and garlic, peel the carrot and also dice it into small pieces. Heat the olive oil in a saucepan and first saute the onion and garlic, then add the diced carrot and sauté for 5 minutes over medium heat. Stir in the tomato paste and simmer for a further 2 minutes. Pour in the port wine and allow it to reduce by half. Add all the spices except the peppercorns and deglaze with the stock. Simmer on low heat for about 3 minutes. Purée with a hand blender and only then add the peppercorns. Close the lid and let it stand for a few minutes. Carefully stir in the yogurt and gravy with a whisk to avoid lumps. If the consistency is too runny, add a little brown sugar thickener. This sauce goes perfectly with beef fillet!