Put the butter in a pan and melt on a low heat until the butter is bubbling.

Add the flour and use a whisk to mix together. Whisk over a low heat for 2 -3 minutes.

Add 200mls of the beef stock and whisk the sauce rigorously until smooth.

Then add more beef stock and whisk again, just like making a white sauce Continue until all the stock is in the frying pan and turn the heat to medium. Let the sauce bubble and reduce for about 10 – 15 minutes until it looks like a thick gravy

Add the double cream and Worcestershire sauce, whisk well and leave the sauce to reduce back to the same consistency.

Season to taste

Serve sprinkled with chopped parsley if using