Preparation / Directions:
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.