Peel and mince the Garlic (1 clove) and Shallot (1). Thinly slice the Cremini Mushroom (8 ounce).
In a large saucepan, saute the mushrooms in the Unsalted Butter (2 tablespoon) for 2 minutes. Add the mushrooms and cook until volume is reduced by 3/4.
Add the Herbes de Provence (1/4 teaspoon) and cook for another 5 minutes.
Add the Red Wine (3 fluid ounce) and reduce to 1/4 cup. Add the Brandy (1 teaspoon) and let ignite. Flame for 30 seconds and then add the Beef Stock (4 cup).
Reduce to 1 1/2 cups and add the Heavy Cream (1 pint).
Let this simmer for 30 minutes or until thickened.