Step 1

Heat a medium sized sauce pan over medium heat. Once hot, add butter and then the shallots.

Step 2

Sauté the shallots until translucent, about 2 minutes.

Step 3

Add the mushrooms and cook until they release their moisture and become tender. This should take about 3 minutes.

Step 4

Add the peppercorns, thyme and bay leave to the sauce pan and cook for 30 seconds to 1 minute.

Step 5

Now, add the red wine and reduce by half. This could take 3 - 5 minutes.

Step 6

Add the Madeira wine and bring the sauce to a boil. As soon as the wine comes to a boil, reduce heat to a simmer.

Step 7

Add the demi glace to the sauce and whisk until well blended together.

Step 8

Add the optional heavy cream if you are using it. Will add some extra richness as well as calories.

Step 9

Reduce this sauce until it is thick enough to coat the back of a metal spoon.

Step 10

Taste and adjust seasoning with salt and pepper.

Step 11

Serve over your favorite meats and poultry.