Savory Tenderloin Steaks
Grrrrrgh!
Course : Beef Steak
From: HungryMonster.com
Serves: 4
 

Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
4                        beef tenderloin steaks -- cut 1" thick, 4oz ea
4         ounces         shallots -- divided
1/2       cup            dry red wine
1/4       teaspoon       dried thyme leaves
1                        bay leaf
1         small          carrot -- cut in julliene
1/2       cup            beef broth
12        ounces         green beans
2         tablespoons    butter
4                        cherry tomatoes -- halved
 

Preparation:

Chop two of the shallots. cook choppped 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). 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 in 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.