INGREDIENTS
1 cup low sodium beef stock
1/2 cup red wine
4 teaspoons all purpose flour
4 (4-ounce) beef tenderloin steaks
1/2 teaspoon salt
1/4 teaspoon pepper
2 teaspoons olive oil, divided
4 tablespoons minced shallot
8 small mushrooms, quartered
1/8 to 1/4 teaspoon thyme
DIRECTIONS
Combine first 3 ingredients in a bowl and set aside.
Season steaks with salt and pepper. Heat 1 teaspoon oil in heavy skillet. Cook steaks over medium-high heat to desired doneness. Remove steaks and set aside.
Add remaining oil and shallots and cook, scraping to loosen crusted meat particles. Add mushrooms.
Whisk stock mixture and thyme into the skillet. Cook, stirring, to sauce consistency. Add accumulated juices from the standing steaks.
Serve steaks on warm plates with sauce and roasted potatoes or pomme frites. Serves 4.
Season steaks with salt and pepper. Heat 1 teaspoon oil in heavy skillet. Cook steaks over medium-high heat to desired doneness. Remove steaks and set aside.
Add remaining oil and shallots and cook, scraping to loosen crusted meat particles. Add mushrooms.
Whisk stock mixture and thyme into the skillet. Cook, stirring, to sauce consistency. Add accumulated juices from the standing steaks.
Serve steaks on warm plates with sauce and roasted potatoes or pomme frites. Serves 4.
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