I am making a whole beef tenderloin for Christmas dinner using Sous Vide. My mom wants me to make a red wine reduction sauce to go with it. I won't be able to use any pan drippings since I'm using the sous vide though. To throw in another wrench, my mom can't have onions or garlic. Does anyone have any tips on how I can make a red wine reduction sauce taste good? I'm fine with grabbing a piece of meat before hand to use just for drippings if needed too.
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