1 tablespoon butter 2 large shallots. minced 2 large cloves garlic, minced 1/2 cup red wine 1 cup whipping cream 1/2 cup beef broth 1 tablespoon Dijon-style mustard

In a large skillet, melt butter over medium heat. Add shallots and garlic. Cook for 1 minute. Add wine and cook until reduced by one-half. Whisk in cream, broth and mustard. Cook until reduced and thickened. Serve sauce over tenderloin or steak.