To make the sauce, carefully return the pan to the heat (the handles will be hot) and fry the shallots in the residual beef fat for 5 mins until soft. Add the mushrooms and cook for another 6-8 mins until softened. Stir in the garlic and rosemary for 1 min until fragrant, then stir in the tomatoes. Cook for 3-4 mins more until the tomatoes are jammy, then add the wine. Simmer until the mixture has reduced by half, then add the cream, stock, Dijon, Worcestershire and Tabasco. Continue to simmer for 10-15 mins until thick enough to coat the back of a spoon. Season, remove and discard the rosemary, and taste – add more Tabasco or Worcestershire sauce, if needed.
