Pour the cooking juices and the fat from the meat you are roasting into a glass jug and allow to stand for a few minutes so that the fat rises to the surface. Skim off the excess fat.
Peel and slice the shallots, carrots, celery and the garlic cloves.
Heat a saucepan until hot with a splash of sunflower oil. Add the shallots, celery, carrot, garlic and herbs until all of the vegetables are golden brown. Add the tomato purée, mustard and flour cook for a couple of minutes and then add the red wine. Reduce to 1/3 of its original volume.
Once the wine has reduced add the beef stock and reduce by half.
To finish, add the cooking juices and simmer for 5 minutes.
Check the seasoning and pass through a sieve before serving.
«Use red wine for dark meat such as lamb, duck or beef and white wine for poultry dishes.»