red wine jus
 

2 small shallots, finely sliced
30g unsalted butter
100g button mushrooms, finely sliced
250ml full-bodied red wine (it shouldn’t cost more than £5)
350rml brown chicken stock
1 tarragon leaf

In a pan set over a medium heat, soften the shallots in the butter for 2-3 minutes. Add the mushrooms and soften for a further 2 minutes. Pour in the red wine and reduce by half.

Add the stock and reserved pan juices and reduce by half. Correct the seasoning if required, then infuse the tarragon for 5 minutes.