The usual prep with beef rub and searing all sides then slow roast in 250ºF. For the sauce I fried the mushrooms in a little oil and butter then took them out. Then I built the roux with a little oil and flour in the pan and cooked off the flour taste. Thin to a paste with stock and add red wine and mushrooms. Reduce the wine while the vegetables are cooking. A good meal and nice way to use up the last of a bottle of red wine.
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