CABERNET SAUCE
(from Cuisine Magazine, November/December 2000)
serves six(1 1/2 cups)

Work Time:10 Minutes
Cook Time: 15 Minutes

2 T. Olive Oil
4 cups mushrooms, sliced (8 oz.)
1 1/2 cups white onion, minced
1 cup honey roast ham, minced
4 cloves garlic, minced

2 T. tomato paste

2/3 cup cabernet sauvignon or cabernet franc

2 T. unsalted butter
2 T. all-purpose flour
2 cups beef broth (14-oz. can)
1 sprig fresh thyme
1 t. balsamic vinegar
Salt and pepper to taste
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Heat oil in saute pan to medium. Saute mushrooms, onion, ham, and garlic until brown and crust forms in pan. Add tomato paste; cook until mahogany color. The crust on the pan is where the best flavor is. Deglaze pan with cabernet, scraping the bottom to remove the crust and work it into the sauce. Simmer until wine is nearly evaporated. Add butter; sprinkle in flour. Cook 2 minutes to eliminate starchy taste. Add thyme sprig and broth; whisk smooth. Return to simmer to thicken sauce slightly. Strain and discard solids. Add vinegar and season to taste with salt and pepper. Reheat when ready to serve with the tenderloin.

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