1 c butter, divided

2 tbs chopped shallots

3/4 c burgundy wine

4 fresh mushroom stems, cut up

2 tbs chopped parsley

4 peppercorns

1 sprig fresh thyme OR 1/8 tsp dried thyme leaves

1/2 stem fresh tarragon OR 1/8 tsp dried tarragon leaves

1 bay leaf

3 tbs flour

1 1/2 c beef stock

salt and freshly ground pepper to taste

heat 1/2 cup butter in a skillet and saute shallots for 2 minutes. add burgundy, mushrooms, parsley, peppercorns, thyme, tarragon and bay leaf. simmer until reduced by half. set aside.

heat remaining butter in a saucepan. add flour and cook and stir until lightly browned. add beef stock and bring to a boil, stirring with a whisk. let simmer, covered, for about 2 hours. if necessary, reheat wine mixture and strain liquid into beef stock. mix well. taste and add salt and pepper as needed.

YIELD; 2 1/2 cups