Steaks With Roasted Garlic, Shallots and Red Wine Sauce

I found this in the June 1995 Bon Appetit RSVP section from The Norton House Hotel in Edinburgh, Scotland.

• Ready In: 2 hrs 15 mins
• Serves: 4

Ingredients

• 1  cup dry red wine
• 1⁄2 cup shallot, chopped
• 2  garlic cloves, chopped
• 1⁄2 teaspoon dried thyme
• 1  bay leaf
• 1  cup  chicken stock
• 1  cup  beef stock
• 12  garlic cloves, peeled
• 12  shallots, peeled
• 2  tablespoons  vegetable oil
• 24  ounces beef tenderloin steaks, 1-inch thick
• 1⁄4 cup butter, chilled, cut in pieces

Directions

1. Combine first 5 ingredients in heavy medium saucepan over medium-high heat.
2. Boil until liquid is reduced by half, about 6 minutes.
3. Add both stocks and boil until liquid is reduced to 1/2 cup, about 20 minutes. (Sauce can be prepared 1 day ahead. Cover and refrigerate).
4. Preheat oven to 375.
5. Place whole garlic cloves and shallots on 12-inch square of foil.
6. Drizzle with 1 tablespoon oil.
7. Season with salt and pepper.
8. Bring 4 corners of foil together to form package; twist to seal.
9. Place foil on baking sheet; roasts 30 minutes.
10. Open foil and roast until garlic and shallots are tender and golden, about 30 minutes.
11. Transfer garlic and shallots to platter.
12. Tent with foil.
13. Heat remaining 1 tablespoon oil in heavy large skillet over medium-high heat.
14. Season steaks with salt and pepper.
15. Add to skillet and cook to desired doneness, about 4 minutes per side for rare.
16. Transfer steaks to platter with garlic and shallots; tent with foil.
17. Bring sauce to simmer.
18. Remove from heat.
19. Add butter 1 piece at a time, whisking just until melted.
20. Strain sauce into medium bowl.
21. Season to taste with salt and pepper.
22. Drizzle over steaks, garlic and shallots and serve.