Next time you roast beef, make this light red wine mushroom sauce...it's easy and really doesn't have to be made at the last minute.
3 cups sliced mushrooms
1 clove minced garlic
1 Tbl olive oil
1/2 to 1 cup dry red wine
3 cups beef broth
1 Tbl butter kneaded with 1 Tbl flour (beurre manie)
salt and pepper to taste
In a medium sauce pot, saute the garlic in the oil for about 30 seconds. Add the mushrooms and continue to cook until they start to brown a bit. Add the wine and broth, bring to a boil, and simmer until the mixture is reduced by about a third. Add the beurre manie and whisk vigorously to incorporate. Season to taste with salt and pepper. This sauce is thin...if you'd like a thicker one add more butter kneaded flour.
Note: When your beef roast is resting after coming out of the oven, add 1/2 cup of beef broth to the pan drippings, whisk them up over heat, and add the mixture to the sauce for added flavor.