Pinot Noir Sauce for Beef Tenderloin

by on October 21, 2012 » Add the first comment.
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Ingredients

Carrot
Celery
Onion
Garlic
Parsley
Thyme
Bay leaf
1-2 CU red wine vinegar
—————
1.5 CU veal demi gloss ( a reduction of veal stock)

Instructions

1. Dice all ingredients (except bay leaf) really, really small
2. Heat and reduce till thick
3. Add veal demi-gloss, bring to simmer, then simer for 20 minutes
4. Strain through a fine mesh strainer

 

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