Cook time
Recipe Difficulty
Yield
1 1/4 cup
Ingredients
- 1 cup chopped onion*
- 1 cup chopped carrots*
- 1 cup chopped celery*
- 1 tbsp salted butter
- 2 tbsp tomato paste
- 1/2 tsp freshly ground pepper
- 1 1/4 cups Pinot Noir or other dry red wine
- 1 can (10 oz / 284 mL) beef broth
- 1 can (10 oz / 284 mL) chicken broth
- 2 tbsp salted butter, softened
- 1 tbsp all-purpose flour
- 1/4 tsp freshly ground pepper
Directions
- In a frypan, sauté onion, carrots and celery in 1 tbsp butter until tender, about 5 minutes. Stir in tomato paste and 1/2 tsp pepper.
- Add Pinot Noir and boil until reduced by half, about 5 minutes. Add beef broth and chicken broth; boil until liquid is reduced to 1 1/2 cups.
- Strain mixture through a fine sieve; discard solids. Return strained liquid to frypan and bring to a simmer over medium heat. Combine softened butter with flour and whisk into simmering liquid.
- Cook, stirring frequently until thickened, about 1 minute. Stir in 1/4 tsp pepper. Serve with beef tenderloin.
