SAVORY TENDERLOIN STEAKS

4 beef tenderloin steaks, cut 1 inch thick (about 4 ounces each)
4 ounces shallots, divided use
1/2 cup dry red wine
1/4 teaspoon dried thyme leaves
Bay leaf
1 small carrot, cut into julienne strips
1/2 cup beef broth
12 ounces green beans
2 tablespoons butter
4 cherry tomatoes, halved (for garnish)

Chop two of the shallots. Cook chopped shallots, wine, thyme and bay leaf in small saucepan over low heat 10 minutes. Cool; remove bay leaf and discard.
Place tenderloin steaks in plastic bag or utility dish. Pour marinade over beef, turning to coat. Tie bag securely or cover dish and marinate in refrigerator 6 to 8 hours (or overnight, if desired).

WHEN READY TO COOK:
Drain marinade; reserve.

Cut remaining shallots into quarters or halves, depending on size. Cook shallots, carrots and beef broth in small saucepan over medium-high heat until vegetables are tender and broth is reduced by half. Stir in reserved marinade and simmer 3 minutes.

Meanwhile steam green beans over 1 inch boiling water 15 to 20 minutes or until tender crisp.

Quickly brown tenderloin steaks n hot butter in large frying pan 4 to 5 minutes on each side. Add carrot and shallot sauce to steaks and heat through.

Spoon sauce over steaks and serve with green beans. Garnish with cherry tomatoes.

Makes 4 servings
From: Recipelink.com
Source: Recipe booklet: Meat Board Test Kitchens and Beef Industry Council, 1984

Category:  Main Dishes, Beef and Other Meats
Msg Link:  http://www.recipelink.com/msgid/3149487