Mushroom Sauce

In a medium saute pan melt 1/4 cup butter over medium heat. Add sliced mushrooms; cook and stir until soft. Remove mushrooms from pan and set aside.

Add 1 tablespoon butter to pan and melt . Add shallots; cook and stir until translucent. Add mushrooms and cook until soft. Add thyme bay leaf and red wine. Reduce.

In a small bowl dissolve arrowroot in 1/4 cup cold beef broth. Stir remaining broth into sauce and bring to a boil. Whisk in arrowroot mixture and stir until thick. Add reserved mushrooms. Season to taste with freshly ground black pepper and salt.