1. Fry the onion in butter with the sugar until the onion becomes soft without changing color.
2. Add the tomato puree and brown for another minute. Add the wine and let it reduce by half.
3. Add water and stock and let it simmer until it tastes good, about 10 minutes. Strain.
4. If necessary, mix cornstarch with a little water and whisk into the sauce.
5. -Bring to a boil until thickened. Whisk in the butter and season with salt, pepper and add more sugar if needed.
6. Leave on low heat while you prepare the rest.

The meat and potatoes

1. I sliced ​​the meat and cut it into cubes, about 2x2 cm, salted it and set it aside.
2. Cut the potatoes into cubes, about 2x2 cm in size, and boil lightly in salted water until almost done.
3. Light the grill, put on the griddle. Works well on the stove with a frying pan too.
4. When it's hot enough, add a generous dollop of butter.
5. Fry the potatoes.
6. Season with salt, pepper and thyme.
7. Set the potatoes aside when they are ready.
8. Add butter and fry the moose tenderloin, fry until done, I wanted mine medium and this is quick to cook.
9. Arrange and serve with the red wine sauce.