Tender with Wine Sauce

Place the tender on a sheet of aluminum foil.

Score the piece of tender and insert the whole cloves.

Cover the tender with butter.

Seal the aluminum foil and bake in a preheated oven at 350°F (180ºC) for 20 minutes.

In a saucepan, add the wine along with diced carrots, celery, parsley, bay leaf, sugar, salt, and pepper.

Simmer the sauce ingredients until the liquid is reduced.

Strain the sauce after reduction.

Thicken the sauce using cornstarch dissolved in water.

Serve the baked tender on a plate, drizzled with the finished wine sauce.