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Red Wine Sauce

Yield Makes 1 1/4 cups

Ingredients

  • 1/2 small sweet onion, minced
  • 2 tablespoons butter
  • 1/2 cup dry red wine
  • 1 (14 1/2-ounce) can beef broth
  • 1/4 cup water
  • 2 tablespoons cornstarch

How to Make It

  1. Sauté onion in butter in a large saucepan over medium-high heat 3 minutes, or until browned. Add wine, and cook 3 minutes. Add beef broth; bring to a boil, and cook 5 minutes.

  2. Stir together 1/4 cup water and cornstarch; add to broth mixture, stirring constantly, 1 minute or until mixture thickens. Remove from heat, and serve over tenderloin.