Ingredients
4 T butter, room temp
1 T all purpose flour
1 cup finely chopped onion
1 cup finely chopped carrot
1 cup finely chopped celery
2 T tomato paste
1 1/4 cups Pinot Noir
1 1/4 cups canned low salt chicken broth
1 1/4 cups canned beef broth
1 1/2 pound beef tenderloin, trimmed
2 T cracked black pepper
Preparation
Mix 2 T butter and flour in small bowl. Set aside. Melt 1 T butter in heavy large skillet over low heat. Add onion, carrot and celery; saute until vegetables are tender, about 10 minutes. Add tomato paste; stir until vegetables are coated. Add wine’ boil until liquid is reduced by half, about 3 minutes. Add both broths; boil until liquid is reduced to 1 1/4 cups, about 5 minutes. Strain liquids, discarding solids. Return liquid to skillet. Add butter flour mixture to sauce; whisk over medium heat until sauce thickens, about 1 minute. Season to taste with salt and pepper. Cook tenderloin. and spread sauce.
