Peppercorn Cream Sauce

This sauce is amazing when served on
a broiled and juicy rib-eye steak.

Ingredients:
1 teaspoon unsalted butter
1 teaspoon minced red onion
1 teaspoon crushed black peppercorns
1 tablespoon snipped fresh chives
1/4 cup dry white wine
3/4 cup heavy cream
1/8 teaspoon ground nutmeg
salt to taste

Directions:
Melt butter in saute pan over medium heat.
Add red onion and peppercorns
and saute about a minute.
Add wine and boil until almost
no liquid remains in saute pan.
Add cream and nutmeg and boil
until reduced to sauce consistency,
about 5 minutes. Season with salt to taste.