Starting to serving: 35 minutes
Active time: 15 minutes
Serves: 2-4 as a sauce
 

TO BUY 

• 50g butter
• 150g shallots - diced 
• 250g mushrooms - sliced
• 3 cloves of garlic - minced
• 250ml dry white wine
• 400ml beef stock
• 20g tarragon leaves - chopped
• Sea salt & pepper

TO DO:

1. Add 1/3 of the butter to a heavy-bottomed pan over medium heat.
2. Add shallots, and cook, stirring until golden brown, but not at all crisp. 
3. Add mushrooms and garlic and cook for 3-4 minutes, stirring periodically, until mushrooms are soft.
4. Add wine and simmer for 7-8 minutes. Add stock and bring to the boil.
5. Simmer for 15-20 minutes, until the liquid has reduced by half.
6. Whisk in remaining butter stirring well to incorporate.
7. Stir in tarragon leaves, taste and season with salt and pepper as desired.