Beef Tenderloin in Red Wine Sauce
1-2/3 cups beef stock or canned, unsalted broth
2 Tbsp (1/4 stick) unsalted butter
1 Tbsp olive oil
4 (6-oz.) beef tenderloin steaks, about 1-inch thick
salt and pepper
3 large shallots, chopped
1/2 tsp dried thyme, crumbled
1/2 cup dry red wine
1/2 cup (1 stick) unsalted butter, cut into pieces
chopped fresh chives
Boil stock in small, heavy saucepan until reduced to 2/3 cup; set aside.
Melt 2 tablespoons butter with the oil in a large, heavy skillet over medium-high heat. Season steaks with salt and generous amounts of pepper. Add steaks to skillet and cook to desired degree of doneness — about 3 minutes per side for rare. Transfer to warm plates and cover with foil to keep warm.
Add shallots and thyme to same skillet. Saute over medium-high heat until soft — about 2 minutes. Add red wine and bring to a boil, scraping up any browned bits. Boil until almost all liquid evaporates, about 4 minutes. Mix in stock and boil until reduced to 1/3 cup, about 4 minutes. Whisk in 1/2 cup butter. Season with pepper. Pour sauce over steaks and sprinkle with chives; serve.
Makes 4 servings.