Diane-ish sauce

This is a sauce that I have adapted so much over the years that I'm not sure what it was to start with. I think it was Diane. It's a rich, creamy, beefy sauce. Update: Also good with duck pasta!

Ingredients

• Worcester Sauce

• 2 shallots

• ½ cup red wine

• 1 cup beef stock

• 2 tbsp wholegrain mustard

• 2 tbsp cream

• 1 tbsp butter
  

Method

1. Gently sauté shallots in butter

2. Turn up heat and add wine to deglaze pan

3. Add stock, mustard and Worcestershire sauce

4. Cook on a fairly high heat until thickened

5. Turn down heat, add cream and stir through

I've also used this sauce with more cream, thickened with cornflour, on pasta and duck breast with asparagus thrown in for health.