Merlot Peppercorn Sauce

I've been searching for this recipe for years and finally found one close enough to modify. The modifications make it way different than the one I found on All Recipes. Great on a nice, fat steak.

• Ready In: 20 mins
• Serves: 4

Ingredients

• 2  tablespoons butter
• 1⁄2 cup cremini mushroom, sliced
• 2  garlic cloves, minced
• 3  tablespoons  dried peppercorns
• 3⁄4 cup  merlot or 3⁄4 cup  cabernet sauvignon wine
• 2  tablespoons  balsamic vinegar
• 3  tablespoons Worcestershire sauce
• 1⁄2 large sweet white onion, sliced

Directions

1. Sautee mushrooms, onions, peppercorns in butter, adding garlic for last couple minutes.
2. Add the rest of the ingredients,.
3. Simmer to reduce by half at medium/low heat, stirring occasionally.
4. Keep warm at low heat until service, stir it when you walk by.
5. Serve over steak. Sauce will be a rich brown color and peppercorns should be al dente.