Steaks With Roasted Garlic, Shallots and Red Wine Sauce

Name: Steaks With Roasted Garlic, Shallots and Red Wine Sauce
Prep time: 15 min
Cook time: 2 h
Total time: 2 h 15 min
Yield: 4 serving(s)
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

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Recipe by lazyme

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

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READY IN: 2hrs 15mins

SERVES: 4

UNITS: US

INGREDIENTS

Nutrition

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

Combine first 5 ingredients in heavy medium saucepan over medium-high heat.
Boil until liquid is reduced by half, about 6 minutes.
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).
Preheat oven to 375.
Place whole garlic cloves and shallots on 12-inch square of foil.
Drizzle with 1 tablespoon oil.
Season with salt and pepper.
Bring 4 corners of foil together to form package; twist to seal.
Place foil on baking sheet; roasts 30 minutes.
Open foil and roast until garlic and shallots are tender and golden, about 30 minutes.
Transfer garlic and shallots to platter.
Tent with foil.
Heat remaining 1 tablespoon oil in heavy large skillet over medium-high heat.
Season steaks with salt and pepper.
Add to skillet and cook to desired doneness, about 4 minutes per side for rare.
Transfer steaks to platter with garlic and shallots; tent with foil.
Bring sauce to simmer.
Remove from heat.
Add butter 1 piece at a time, whisking just until melted.
Strain sauce into medium bowl.
Season to taste with salt and pepper.
Drizzle over steaks, garlic and shallots and serve.