Sauce a lo Carlo

Medium

20 Minutes

Two cups of beef broth

Half a cup of Gold Medal Wonder Quick-Mixing Flour

2 tablespoons of salt

1 tablespoon of pepper

A quarter cup of the finest red wine available

Two teaspoons of balsamic vinegar

4 tablespoons of brown sugar

Six splashes of Worcestershire sauce

One-quarter stick of butter

Four fresh basil leaves

A cup of mushrooms

In a small saucepan, warm 1 ½ cups of beef broth with a pinch of salt and pepper over medium heat. In a separate bowl, whisk the remaining ½ cup of broth with flour until smooth, then slowly stir it into the saucepan to prevent lumps. In another pan, sauté the mushrooms and add them to the broth, then turn off the heat and keep stirring. Let it sit for a few minutes before returning to medium heat. Whisk in ¼ cup of red wine, raise the heat to high for 3–4 minutes to let it evaporate, then lower the heat and add two teaspoons of vinegar. Gradually stir in brown sugar, keeping it at medium heat, and as it gently boils, add six dashes of Worcestershire sauce. Mix in ¼ stick of butter and some basil leaves over low heat, scraping the sides toward the center. After 5 minutes, turn off the stove, let it rest for another 5, and serve over filet mignon. Enjoy!