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.
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|Serving Size: 1 cup (402g)|
|Recipe Makes: 2|
|Calories from Fat: 214 (48%)|
|Amt Per Serving||% DV|
|Total Fat 23.7g||32 %|
|Saturated Fat 14.7g||73 %|
|Monounsaturated Fat 6.3g|
|Polyunsanturated Fat 1.1g|
|Cholesterol 61.2mg||19 %|
|Sodium 437.8mg||15 %|
|Potassium 641.5mg||17 %|
|Total Carbohydrate 15.2g||4 %|
|Dietary Fiber 0.9g||4 %|
|Sugars, other 14.3g|
|Protein 2.5g||4 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 449
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