Chateaubriand Sauce

• 15 tablespoons unsalted butter
• 3 shallots chopped fine
• 5 ounces mushrooms trimmed, rinsed
• 1 bay leaf
• 1 fresh thyme sprg
• 1 teaspoon dried thyme
• 1 cup dry white wine
• 1 cup veal stock Brown
• 1 tablespoon fresh tarragon Chopped
• 1 teaspoon dried tarragon
• 1 tablespoon chopped parsley
• salt
• freshly ground pepper

1. Heat 3 tablespoons of butter in a medium frying pan over medium heat.
2. Add the Shallots and cook until soft but not colored.
3. Stir in the mushrooms and cook a few minutes.
4. Add the bay leaf, thyme, and white wine.
5. Bring to a boil, reduce the heat and simmer until the liquid has evaporated.
6. Remove the bay leaf and thyme sprig.
7. Add the stock, tarragon and parsley and season to taste with salt and pepper.
8. Bring to a boil, remove from the heat a

butter, shallots, mushrooms, bay leaf, thyme, thyme, white wine, veal stock brown, tarragon, parsley, salt, freshly ground pepper

Taken from www.yummly.com/recipe/Chateaubriand-Sauce-1651259 (may not work)