Here's a great easy- to- make sauce for grilled lamb steak or pork tenderloin (slather lamb or pork with dijon mustard, roll in herbs de Provence for a great crust and grill)... for the sauce...crush and mince 3 cloves of garlic and saute in olive oil ( and drippings of grilled meat if you have it), add 1 cup red wine or port and reduce for 4-5 minutes. Stir in 2 Tbs catsup...(I know..I know... catsup...but believe it or not, I got this recipe when I was living in France) add some herbs de Provence and reduce for another 3-4 minutes.
Drizzle over meat and serve remainder of sauce at the table. This is great with the summer salad of grilled eggplant, mint, and tomatoes tossed with balsamic vinegar ( see archives " great summer salad")
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