1. Melt butter in a pan and cook shallots on a low heat until soft.

2. Increase heat, add wine and mushrooms and cook until mushrooms are tender and wine reduced.

3. Add Major Demi-Glace, made up with 375ml of water, and Major Veal Jus Paste. Stir well.

4. Season with pepper.

5. Stir in brandy and simmer for 2 minutes.

6. Stir in cream and serve.