2 tablespoon butter 

1/4 cup chopped shallot

1 garlic clove minced

1/2 cup good bourbon

3/4 cup heavy cream

3/4 cup beef stock

3 T. grainy mustard

salt

freshly ground pepper

In a heavy saucepan melt the butter. Add the shallots and the garlic and cook without browning for 3 minutes over medium heat.  Add the bourbon and reduce by half. Whisk in the beef broth, cream, mustard and salt. Reduce by one-third, about 15 minutes.