By Keith Floyd
In a sauté pan heat 1 oz (25 g) of butter with the oil, add the mushrooms and brown over a high heat. Add the shallot and heat for a few seconds. Add the tomatoes, wine and finally the meat glaze.
Off the heat, just before serving, finish the sauce by adding the rest of the butter and a sprinkling of chopped chervil and tarragon.
© 1988 Keith Floyd estate. All rights reserved.