Recipe - Chateaubriand Sauce

15 tablespoon Unsalted butter
3 Shallots chopped fine
5 ounce Mushrooms, trimmed, rinsed,
Dried chopped
Fine
1 Bay Leaf
1 Sprig Fresh thyme or
1 teaspoon Dried thyme
Three fourths cup Dry white wine
1 cup Brown veal stock
1 tablespoon Chopped fresh tarragon or
1 teaspoon Dried tarragon
1 tablespoon Chopped parsley
Salt
Freshly ground pepper

Heat 3 tablespoons of butter in a medium frying pan over medium heat. Add
the Shallots and cook until soft but not colored. Stir in the mushrooms and
cook a few minutes. Add the bay leaf, thyme, and white wine. Bring to a
boil, reduce the heat and simmer until the liquid has evaporated. Remove
the bay leaf and thyme sprig. Add the stock, tarragon and parsley and
season to taste with salt and pepper. Bring to a boil, remove from the heat
and whisk in the remaining butter, bit by bit. Taste and adjust the
seasonings.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini