1 large shallot, finely chopped
4 tablespoons butter
3 tablespoons flour
2 cans beef consommé (10.75 ounces each can) or 2 1/2 cups beef stock
2 tablespoons Worcestershire sauce
2 rounded tablespoons Dijon mustard
Melt the butter in a skillet over medium to medium-high heat. Add the shallot, stir about 2 minutes, then sprinkle in the flour. Stir for 1- 2 minutes, then whisk in the the beef consommé or stock. Bring to a bubble and cook until thickened, 3-4 minutes. Add the Worcestershire sauce and Dijon; season liberally with pepper.
Keep warm over low heat.
Pour over Rachael’s Bistro-Style Pommes Frites.