Madeira Wine Sauce

An easy reduction sauce which is good on beef tenderloin and other beef roasts such as Beef Wellington.

1 tablespoon olive oil
3 shallots
1 cup Madeira wine
1 1/2 cups veal or beef stock
2 tablespoons butter
1/2 teaspoons peppercorns
2 sprigs fresh tarragon
1 teaspoon honey
salt

In saute pan over medium heat, add olive oil, shallots, peppercorns and tarragon. Saute until shallots are soft, stirring occasionally. Add Madeira wine and honey and reduce by half. Add veal stock and reduce by half. Whisk in butter and season with salt to taste. Keep warm.

Serves 6.