butter or oil 25 g
shallots, chopped 10 g
garlic clove,chopped (optional) 1
button mushrooms, sliced 50 g
white wine, dry 60 ml
tomatoes, skinned, deseeded, diced 100 g
demi-glace, jus-lié or reduced stock 250 ml
parsley and tarragon, chopped

1 Melt the butter or heat the oil in a small sauteuse.
2 Add the shallots and cook gently for 2-3 minutes without colour.
3 Add the garlic and the mushrooms, cover and cook gently for 2-3
minutes.
4 Strain off the fat.
5 Add the wine and reduce by half.
6 Add the demi-glace; simmer for 6-10 minutes. Add the tomatoes.
Correct the seasoning. Add the tarragon and parsley.

May be served with fried steaks, chops, chicken, etc.

Healthy eating tips
a. Use an unsaturated oil (sunflower or vegetable). Lightly oil the pan.
b. Skim the fat from the finished dish.
c. Season with the minimum amount of salt.