Roux:  4 tbsp. butter and 4 tbsp. whole wheat flour

Sauce:

• 1 cup mushrooms, sliced
• 6 cloves garlic, minced
• 3 tbsp. butter
• 2 cups beef stock
• salt and pepper to taste
• 1 cup red wine
• 3 tbsp. Worcestershire sauce

Melt the  4 tbsp. butter and add the flour; brown it until it becomes a dark caramel color and set aside.  Saute the onions, mushrooms and garlic with 3 tbsp. butter until lightly browned.  Add the beef stock, wine, Worcestershire sauce and salt and pepper to taste.

Cook for 15 minutes, reducing the liquid, and then add the roux;  mix well.

Makes about 3 cups

Recipe by cooking with aunt juju http://cookingwithauntjuju.com/2011/11/21/mushroom-sauce…-filet-mignons/