Steps
- 1
Melt butter in a heavy saucepan.Add shallots and mushrooms, saute until butter is absorbed.
- 2
Add red wine and bring to a boil, then simmer until reduced, about 10-15 minutes, add brandy
- 3
Add veal demi-glace and bring to a light simmer.
- 4
Add parsley and tomatoes to finish.
- 5
Season with salt & pepper and serve.
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