Brown Sauce

Melt butter in small heavy saucepan over high heat. When foam subsides, add minced vegetables; sauté, stirring frequently, until softened, about 4 minutes. Reduce heat to medium; add wine. Reduce until almost evaporated, 4 to 6 minutes.

Add flour to saucepan; cook, stirring constantly, until flour is a hazelnut Brown, 6 to 8 minutes. Do not allow flour to burn. Add 1 1/4 cups veal stock, the crushed peppercorns, and tomato paste, whisking constantly to eliminate lumps. Reduce sauce by half, 8 to 10 minutes. Strain and degrease before using.