DIRECTIONS:

Set a 1-quart saucepan over medium-high heat and add the olive oil. Once the oil is hot, about 1 minute, add the shallots to the pan and saute until translucent about 1 minute. Add the garlic to the pan and saute until aromatic, about 30 seconds. Sprinkle the flour in the pan and use a wooden spoon to stir and form a roux with the oil in the pan. Stir the roux for 2 minutes then pour the red wine into the pan. Cook the wine until nearly evaporated, about 1 minute. Combine 2 cups boiling water with beef and mushroom bases. Add the beef/mushroom base mixture to the pan and bring the contents to a boil. Once the pan comes to a boil, reduce to a simmer. Season with the salt and continue to cook for 15 minutes at a gentle simmer. Remove the pan from the heat. Strain the sauce through a fine-meshed strainer. Swirl the cold butter into the sauce.