1Put the butter in a pan and melt on a low heat until the butter is bubbling.
2Add the flour and use a whisk to mix together. Whisk over a low heat for 2 -3 minutes.
3Add 200mls of the beef stock and whisk the sauce rigorously until smooth.
4 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
5Add the double cream and Worcestershire sauce, whisk well and leave the sauce to reduce back to the same consistency.