Red Wine Sauce for Beef Tenderloin

Melt butter in a saucepan, then sauté the shallots and garlic until softened.

Add the tomato paste and fry for a minute to deepen the flavor.

Add the chopped tomato, thyme sprigs, and bay leaf, and continue to fry.

Pour in the red wine to deglaze the pan, scraping up any browned bits from the bottom.

Add the veal stock and water. Bring to a boil and then let it simmer and reduce by about half.

Strain the sauce through a fine-mesh sieve into a clean saucepan, pressing on the solids with a spoon to extract all the liquid.

Return the sauce to the heat and whisk in cold butter to thicken. Season to taste with red wine vinegar and salt.

The sauce is ready to be served with beef tenderloin or your dish of choice.