|Unsalted butter||3 Tablespoon, divided|
|Shallots||2 Large, minced|
|Freshly ground pepper||1⁄4 Teaspoon|
|Onion||2 Tablespoon, minced|
|Carrot||1 Tablespoon, minced|
|Madeira||1⁄2 Cup (8 tbs)|
|Flour||2 1⁄2 Tablespoon|
|Beef stock/Canned beef bouillon||2 Cup (32 tbs)|
Melt 2 tablespoons of butter in a small heavy saucepan and cook over medium heat until light brown.
Add the onion and carrot and saute over medium heat for 3 minutes.
Stir in the flour and cook, stirring frequently, until the mixture is lightly browned.
Heat the Beef Stock and add it to the mixture, whisking until the mixture is smooth and thick.
Bring to a boil, reduce the heat, and simmer, covered, for 1 hour.
Melt 1 tablespoon of butter in a small saucepan.
Add the shallots and saute over medium heat until soft.
Add the pepper and cook, stirring constantly, for 1 minute.
Add the Madeira and cook over low heat for 10 minutes or until the liquid is reduced by half.
Add the Madeira mixture to the brown sauce and simmer for 12 minutes.
Taste for seasoning.
Strain into a warmed sauceboat.