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Prepare all the ingredients
Cut the vegetables in mirepoix.
Brown the piece of beef on very high heat with a little bit of fat.
Add the aromatic garnish in mirepoix. Sweat.
Add the bouquet garni, garlic and tomato cut in pieces.
Add gradually the red wine.
Reduce by half.
Add the tomato concentrate...
...and the veal stock gradually and season.
Bake covered in hot oven.
When finished, decante the sauce. Keep the piece of meat warm.
Strain the sauce with a chinois. Adjust seasoning and keep warm in a bain-marie until ready to serve.