3/4 cup dry red wine
1/4 cup extra virgin olive oil
1 tablespoon Dijon mustard
2 medium cloves garlic, smashed
1 teaspoon honey, optional
1 tablespoon minced fresh or 3/4 teaspoon dried herb of choice
freshly ground black pepper to taste
Combine wine with remaining ingredients in small saucepan. Bring to boil, stirring occasionally. Cool before using. Pour over meat in shallow glass dish or heavy plastic bag. Cover dish or seal bag and refrigerate while marinating. Makes about 1 cup.
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