Ingredients
5 Tbs butter
4 Tbs minced shallot
3 minced garlic cloves
½ cup dry red wine
1 cup beef broth
1 tsp fresh thyme – chopped
(or substitute 1/3 tsp dried thyme)
1 tsp Dijon mustard
2 tsp fresh tarragon – chopped
(or substitute 1/2 tsp dried tarragon)

Melt 2 tablespoons of the butter in a pan and add the garlic and shallot. Cook 2 or 3 minutes until soft. Be careful not to brown the garlic and shallot. Add the wine and boil on medium heat until it becomes syrupy. Add the thyme and broth. Boil for 6 to 10 minutes until only about 1/3 cup of liquid remains. Reduce to low heat. Stir in the mustard, being careful to not let the mixture boil after the mustard is added. Cut the remaining butter into small slices and stir into the sauce. Stir in the tarragon. Add salt and pepper to taste.

Makes about 1/3 cup.