Country Beef Tenderloins
Be thrifty with homemade beef broth for this Country Beef Tenderloins recipe. Bake 1 pound beef bones at 400F for 30 minutes. Simmer in water to cover with a bay leaf and 1/2 teaspoon thyme for 3 hours. Strain. Freeze broth for up to 3 months.
1 1/2 cup red cooking wine
2 cup low-salt beef broth
3 Tbsp vegetable oil, divided
1 shallot, minced
3 cloves garlic, minced
4 beef tenderloin steaks (about 8 ounces each)
1/2 tsp sugar
1/2 tsp salt
1/2 tsp pepper
1/2 tsp cornstarch
1 Tbsp water
4 Tbsp butter or margarine
1/2 tsp dried thyme
Combine wine and broth in a large saucepan. Bring to a boil over high heat; reduce heat to medium and boil until mixture is reduced by half, about 20 minutes.
Combine 1 tablespoon oil, shallot and garlic in a medium saucepan. Cook over medium heat for about 2 minutes. Add wine mixture. Simmer over low heat until sauce measures 1 cup.
Meanwhile, heat remaining oil in a large skillet over high heat. Coat steaks evenly with sugar, salt and pepper. Add to skillet. Cook for 5 minutes on each side for medium-rare. Place on a serving platter.
Combine cornstarch and water. Stir into wine sauce. Add butter and thyme. Simmer, stirring, until thickened, about 5 minutes. Divide sauce among 4 individual plates. Top with beef.
Country Beef Tenderloins tip: You can save the time involved in step 1 by using a canned demi-glace. Follow the directions on the package and add to the sauce as the recipe directs in step 2.