• 1 brown onion, finely chopped
• 1 clove garlic, crushed
• 150g 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.
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