Ingredients
1 1/2 cups marsala wine (375 ml)
1 cup chicken/beef broth (250 ml)
1 clove garlic, crushed
12 peppercorns, multicolored, crushed
1/2 teaspoon dijon mustard (5 ml)
Coarse salt and pepper, to taste
Thickener (Veloutine or corn starch) to desired thickness
Preparation
1.Add wine, broth, peppercorns and garlic to the tenderloin roasting pan and cook for 20 minutes or until the liquids are reduced to half. Add mustard and, stirring frequently, cook for 20 minutes or until liquid is reduced by half again. Season to taste and allow to cook for 1 more minute. Thicken as desired. Remove from heat and spoon sauce over tenderloin.
