CHAMPAGNE-MUSTARD SAUCE

1 T minced shallots

1 T oil

½ c dry champagne

2 T butter

2 T flour

1 c half and half

1 T Dijon mustard

2 T butter, softened

Sauté shallots in hot oil until tender; add champagne. Bring to a boil, and boil until mixture is reduced to ¼ cup. Strain liquid, discarding shallots, set aside. Melt 2 T butter in a heavy saucepan over low heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add half and half; cook over medium heat, stirring constantly, until mixture is thickened and bubbly. Stir in mustard, 2 T butter, and reduced champagne mixture; cool slightly. Serve with Beef Tenderloin.

Yield: 1 cups.