Bern's Steak House Shiitake Sauce Diane

4 tablespoons minced shallots

1 tablespoon and 1/2 teaspoon minced garlic, divided

2 cups Bordeaux wine

2 cups red-wine vinegar

4 ounces thinly sliced shiitake mushrooms

1 quart veal stock (beef can be substituted)

3 ounces Dijon mustard

3 ounces whole-grain mustard

2 teaspoons finely chopped tarragon

4 ounces whole butter

Salt and white pepper to taste

Place 3 tablespoons of the shallots and 1 tablespoon of the garlic in medium saucepan. Place pan on medium heat and soften ingredients for 3 to 5 minutes.

Add Bordeaux and bring to a boil, reducing quantity by half.

Next, add the red-wine vinegar; bring to a boil and reduce by half.

Add veal or beef stock and bring to a boil, reducing mixture by one-quarter.

In separate pan, saute shiitakes with remaining half-teaspoon of garlic and tablespoon of shallots.

Saute mushrooms until all the liquid evaporates; set aside.

Add Dijon and whole-grain mustards to sauce. Bring to a boil and reduce sauce by half.

Add shiitakes to sauce and reduce mixture to a thick consistency.

To finish sauce, add tarragon, butter, salt and pepper to taste.

Makes approximately 1 quart sauce, enough for 6 to 8 servings.

Source: Jeannie Pierola, executive chef, Bern's Steak House.