La Sauce Divine (Port and Peppercorn Sauce)

So after the "criminal sauce" added a few weeks back, here is an altogether more welcoming sauce that goes perfectly with a good steak and pasta:

for two:

1 organic beef stock cube
1/2 organic mushroom stock cube
250ml boiling water
2 cloves organic garlic, finely chopped
1 tsp ground mixed peppercorns
15g organic butter
1 tsp grain mustard
1 tbsp worcestershire sauce
2tbsp port
1 rounded tsp cornflour in a little water

Heat the butter over a medium heat in a small saucepan with the chopped garlic and the ground peppercorns.  Mix the stock cubes with the boiling water in a jug and add to the saucepan, tgoether with the worcestershire sauce, mustard and port and stir well.  While the liquid comes back to the boil, mix the cornflour in a cup in a little water.  Once the sauce boils, take it off the heat and add the cornflour and water mix a teaspoon at a time, stirring well each time.  Then return the saucepan to the heat and stir gently until it boils again.  Reduce the heat and simmer for two minutes before serving.