If you need a sauce, a demi-glace red wine reduction will work wonderfully here.
Sweat some schallot and garlic in butter, add a full bottle or red wine of your choice, reduce by 1/2-2/3, add a couple TBS of demi-glace or some better than boullion, a few sliced mushrooms if you like and let simmer for a few more minutes until mushrooms are softened.
Traeger lil Tex, 2 Weber 22.5", UDS
They call me "Dave"
Original Noobian Warlord
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