Mushroom Cream Sauce

Heat butter in 12-inch nonstick skillet over moderately high heat until foam subsides, then sauté shallot and mushrooms, stirring occasionally, until liquid mushrooms give off is evaporated and mushrooms are browned, 5-8 min. Add wine and deglaze skillet by boiling, stirring up any brown bits, until wine is reduced by half, about 1 min. Add heavy cream, season and boil until sauce is thickened and reduced by half, 2-4 min. Serve with pork tenderloin.

Heavy Cream 1 c
Butter 2 T unsalted
Shallot 1 T chopped
Mushrooms 0.5 lb, sliced
Wine, Red 0.5 c Merlot