Brown Gravy

This thick and dark gravy full of flavor and body can be used for any beef dish, from Beef Wellington to Prime Rib. It really adds the extra boost to an already-perfectly moist and tender slice of meat.

Brown Gravy

In a sauce pan, saute:
1 shallots, minced
2 cloves garlic, minced.

After the shallots and garlic are soft, about 5 minute, add:
1 Tbsp. tomato paste
2 Tbsp. butter
2 Tbsp. all purpose flour

Stir together until the mixture turns brown. Then add:
1/3 cup marsala or red wine

Wait till most of the liquid has evaporated, add:
1.5 cups beef broth

Bring to a boil and simmer until thickens, stir frequently.