1 brown onion, finely chopped
1 clove garlic, crushed
150 g button mushrooms, thinly sliced
3 sprigs tarragon, leaves picked, chopped
½ cup red wine
1 cup beef stock
¼ cup thickened cream
Sea-salt flakes and freshly ground black pepper, to season
- Put onion, garlic and mushroom in a large saucepan over a medium heat and cook for 10 minutes or until mushroom has softened.
- Add tarragon and wine. Bring to the boil and cook until reduced by half. Add stock and bring back to the boil. Cook for 5 minutes or until reduced by a quarter. Stir in cream. Bring to the boil, then season and serve.