2 teaspoons (10 ml) cornstarch

2 cups (500 ml) beef broth

1/2 cup (125 ml) dry sherry

1/2 cup (125 ml) Marsala wine

1/2 cup (125 ml) 35% cream

1 tablespoon (15 ml) Dijon mustard

1 teaspoon (5 ml) honey

2 teaspoons (10 ml) green pepper

Salt and pepper

Dissolve the cornstarch in the beef broth. In a saucepan, bring all the ingredients to a boil, stirring constantly with a whisk. Simmer for about 5 minutes or until the sauce is syrupy. Adjust the seasoning.

Serve with a steak.

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