PREPARATION:

1.        
2. Heat 1 tablespoon/13 ml of oil in a large heavy sauce pan over high heat.  When the pan is hot, add half of the beef and cook until deep golden brown, about 6-8 minutes.  Transfer the beef and any juices to a bowl.  Repeat with the remaining beef.
3. Heat 1 tablespoon/13 ml of oil in the same pan. Add the shallots and herbs and sauté until the shallots are golden brown, about 3 minutes.  De-glaze the pan with the red wine and simmer until it reduces and is almost dry, about 8 minutes.
4. Add the beef stock, and the browned meat along with any accumulated meat juices.  Simmer for 1½ hours over medium-low heat, skimming impurities off the top as it cooks, or until the sauce is reduced by half.  Strain the sauce into a heavy medium saucepan and discard the solids. 
5. Return the sauce to a simmer over medium-low heat for 1 hour, or until it is reduced to 2 cups/455 ml.  Heat the remaining 2 tablespoons/26 ml of oil in a heavy large sauté pan over high heat.  Add the mushrooms and sauté for 5 minutes or until they are golden brown.  
6. Add the sauce to the mushrooms and simmer for 5 minutes, or until reduced slightly.  Season the sauce to taste with salt and pepper, and serve.