SAUCE: Add 2 tablespoons chopped shallots or one mashed clove of garlic to pan. Cook a few minutes, stirring. Combine 1 teaspoon beef stock base, 1/2 teaspoon Dijon mustard and 3/4 cup red wine. Pour into pan, boil to reduce (few minutes). Add 3 tablespoons butter, stir until melted. Spoon over hamburger or beef. Enough for 3 to 4.