Unlike most of the wine sauces I make, which require the cook to cook the protein in the pan before deglazing, this sauce can be made on the side, and even refrigerated.
2 tbsp butter
1/2 cup onion, chopped into 1-inch pieces
1/4 cup carrot, chopped into 1-inch pieces
2 cloves garlic, crushed, minced or diced.
1 bay leaf
1 heaping tablespoon tomato paste
1/8 cup Balsamic Vinegar
1/8 cup red wine vinegar
1 cup red wine (preferably Cabernet)
2 cups beef stock
Salt and black pepper to taste
In a heavy-bottomed pot, cook the onions and carrots in 1tbsp butter and olive oil over medium heat until the onions are translucent and the carrots are soft.
Add the garlic, bay leaves, and tomato paste; cook 1 minute, stirring.
Add the vinegars and wine, bring to a boil, and simmer until reduced by two-thirds.
Add the beef stock, bring to a boil, and simmer, skimming occasionally, until reduced by two-thirds.
Strain through a fine-mesh strainer.
Cool and refrigerate if not using immediately.
This recipe was based on: (but modified)
http://whatscookingamerica.net/Beef/MagnoliaGrillTenderloin.htm
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