| 1 | Cook roast to desired doneness (bake at 325 degrees 20 minutes per pound for rare, 24 minutes per pound for medium, cover with foil and let rest 20 minutes before carving). |
| 2 | Melt 4 tbsp butter in saucepan; add vegetables; saute. |
| 3 | Add pinot noir; cook until reduced by half. |
| 4 | Add garlic and beef broth. |
| 5 | Simmer 12-15 minutes. |
| 6 | Mix corn starch with 3 tbsp cold water; add to sauce. |
| 7 | Stir until thick. |
| 8 | Add 3 tbsp butter; stir until melted. |
| 9 | Strain sauce. |
| 10 | Add mushrooms; heat through. |
| 11 | Ladle sauce over sliced beef. |
| 12 | Yield: 4 cups |
