(recipe contributed by N. Holbrook)

Ingredients:
2 tbsp  olive oil
3 minced shallots
2/3 cup red wine
1/3 cup of tawny port
1 cup beef broth
1 1/2 teaspoon Dijon
1 tbsp butter
1 tbsp flour
(Note: mix room temperature butter with the flour to form a paste)

Directions:
saute shallots in olive oil
add port & wine and reduce by 2/3
add stock and reduce by 1/3
whisk in mustard
bring to boil
add butter and flour a little at a time
simmer until smooth