The whole thing took about an hour and a half with plenty of time in-between for a few rounds of Rummy. For starters, we chopped up 2 shallots and 8 oz of mushrooms (the exact amount is unknown as nibbling around the edges could not be contained).
Next we melted 2 tablespoons of butter with 2 tablespoons of olive oil in a sauce pan.
We added the shrooms and onions as well as roughly half a tablespoon of sugar and a good pinch of salt.
We sauted the goodness for ten minutes or so and then added several sprigs of thyme, about 3 tablespoons of peppercorns, and one bottle of dry red wine.
All of that we brought to a simmer and let it boil actively for a good 15 minutes, letting the sauce cook down quite a bit and the aroma waft through the house, causing hungry heads sticking through the doorways.
Then we added one more bottle of red wine and let that cook down for another 15 to 20 minutes, starting to time it with the arrival of the meat.
After the sauce had again cooked down and all those tastes were emulsifying into a rich stew we added one quart of beef broth.
We let it cook down a third time for another 15 to 20 minutes and then ran it through a sieve, catching all the solids.
Then we added the wine sauce while we continued to whisk.
Before we served we let it cook in for another few minutes, making sure the rest of the dinner was served, and adjusting the seasoning with a little salt and pepper to taste.
There it was. Just delicious. A rich warm silky sauciness. Yum!