Pimento Sauce

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2 tablespoons olive oil

5 shallots, finely sliced

1/2 cup mushrooms, sliced

1 teaspoon pureed garlic

1 teaspoon tomato paste

3/4 cup dry white wine

5 cups brown lamb stock, or canned beef broth

3 tablespoons pimento or roasted red pepper pureed in blender (with stock if necessary)

1 tablespoon unsalted butter, cold

Salt and freshly ground black pepper