Chasseur Sauce - cooking recipe

Ingredients

4 tablespoons butter
3 cups cremini mushrooms, diced
6 shallots, minced
12 ounces red wine
6 tablespoons brandy
4 cups veal demi-glace
2 cups tomatoes, diced
1 tablespoon parsley, chopped
salt and pepper

Preparation

Melt butter in a heavy saucepan.
Add shallots and mushrooms, saute until butter is absorbed.
Add red wine and bring to a boil, then simmer until reduced, about 10-15 minutes.
Add brandy and flame.
Add veal demi-glace and bring to a light simmer.
Add parsley and tomatoes to finish.
Season with salt and pepper.