Update my dinner status, I'm making this tonight.
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Servings: 2 cups
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
Preparation
Over low heat, melt 1/4 to 1/2 stick of butter in a sauce pan. This depends on how you feel about butter these days. The larger amount will make a richer sauce.
Add 2 cloves of minced garlic and stir until it begins to turn yellow. Do not brown or burn.
Add 1 tsp. of dijon mustard to the pan and stir to incorporate. You might have to take the pan off the heat so you don't overcook the garlic. That is okay. Add 2 beef bouillon cubes to the butter and stir until softened.
Add 1 cup of tomato juice and 1 cup of dry red wine to the pan. This leaves you with some good wine to drink with your meal. Don't you wish things always turned out that well? Simmer, stirring often until bouillon cubes are dissolved.
Add salt and pepper to taste.
Now, you can let that sit while you pay attention to your meat, rice and salad.
When you are ready to serve, reheat the sauce, and add a handful of fresh chopped parsley.
While your meat is sitting on the board for a few minutes before slicing, you can pour the sauce into the meat pan and deglaze it, getting all the brown bits off the bottom. If you don't have any brownings don't worry about it, this is wonderful as it is.
