Melt butter in a skillet over medium to medium-high heat. Add the shallot, stir about two minutes, and then sprinkle in the flour. Stir 1 to 2 minutes, then whisk in the beef consommé or stock. Bring to a bubble and cook until thickened, 3-4 minutes. Add the Worcestershire sauce and Dijon; season liberally with pepper. Keep warm over low heat.
Pour over Rachael’s Bistro-Style Pommes Frites.