Wonderful with a Bordeau and super easy to make. Not the exact same consistency as the night before but still good on leftovers.
Red Wine Sauce
- 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
- 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.
- 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.
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