Preheat the oven to 180°C (350°F).
In a roasting pan, brown 2 chopped garlic cloves in butter and oil blend. Set aside.
Brown the terderloin over high heat 1 to 2 minutes per side.
Add beef broth and roast at 180°C (350°F) for 1 hour 15 min.
In a saucepan, brown remaining garlic in butter and oil.
Add tomatoes, wine and Tabasco sauce. Simmer 20 minutes.
Purée sauce in blender.
Serve sliced terderloin topped.
These medium-bodied wines are characterised by their smooth tannins that usually confer a certain roundness. They are often dominated by a nose of ripe fruit or woody notes (toast, coffee or vanilla).
Product category: red wine.
© Société des alcools du Québec, 2007
Real roasted flavour.
Caramel and roasted malt flavours highlight the bitter hops bouquet of this medium-bodied beer.
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