Ingredients

3 tbsp unsalted butter

1 small shallot, finely minced

2 cups button mushrooms (sliced)

3 tbsp cognac or brandy

1/4 cup white wine

1 1/2 cups veal stock

1/2 cup chopped tomatoes

1-2 tsp chopped tarragon

Salt & pepper to taste

Directions

Melt 2 tbsp butter in a saucepan and add shallots

Cook shallots until soft

Add mushrooms to skillet and cook until beginning to brown

Deglaze the pan with cognac or brandy

Add white wine and reduce by 2/3rds

Add veal stock and reduce to sauce consistency (should coat the back of a spoon)

Remove from heat and swirl in 1 tbsp butter into sauce

Add chopped tomatoes and tarragon and gently heat through