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Red Wine-Shallot Sauce for Beef Tenderloin Recipe


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     Red Wine-Shallot Sauce for Beef Tenderloin

Category   Sauces
Sub Category   None

2 tablespoons olive oil
2 1/2 cups sliced shallots (about 12 ounces)
2 tablespoons minced garlic
1 teaspoon sugar
1 tablespoon all purpose flour
1 tablespoon minced fresh thyme
2 teaspoons minced fresh rosemary
1 bay leaf
1 teaspoon grated orange peel
Pinch of ground nutmeg
Pinch of ground cloves
3 1/4 cups canned beef broth
1 1/2 cups dry red wine
1/4 cup brandy

For sauce- Heat oil in large saucepan over medium-low heat. Add shallots and garlic; saut until tender, about 10 minutes. Stir in sugar; saut until shallots are golden, about 15 minutes longer. Add flour, herbs, orange peel, nutmeg and cloves; stir 1 minute. Pour in broth, wine and brandy. Boil until sauce is reduced to 1 3/4 cups, about 20 minutes. Discard bay leaf. (Can be made 2 days ahead. Chill.)
Serving Suggestions
This sauce is to be used with the Herb and Spice Roasted Beef Tenderloin

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