2 teaspoons vegetable oil
150 g onion, chopped
2 cloves garlic, crushed
1/4 teaspoon whole black peppercorns
1 tablespoon chopped fresh rosemary leaves
180 ml port
125 ml beef stock
125 ml cream
2 teaspoons corn flour
1 tablespoon water
1/2 teaspoon finely copped fresh rosemary leaves, extra

Heat oil in a small pan. Add onion, garlic, peppercorns and rosemary; then cook stirring, until onion is soft.
Add port, simmer, uncovered, about 5 minutes or until mixture is reduced to about 160ml. Stir in stock and cream then blended corn flour and water; stir until sauce boils and thickens slightly. Strain sauce, stir in extra rosemary.