Yield
Makes 1 1/4 cups

How to Make It

Step 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.

Step 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.

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Ratings & Reviews

Alexruzicka's Review

Alexruzicka
January 06, 2013
Wonderful with a Bordeau and super easy to make. Not the exact same consistency as the night before but still good on leftovers.

fuzzycat's Review

fuzzycat
January 01, 2009
This was absolutely delicious and easy to make. I rated it 4 stars since the leftover sauce turned extremely gelatinous after refrigerating. It was still gelatinous after reheating in the microwave to serve with the leftover pork tenderloin. Maybe less corn starch next time? The taste was still good the next day though.