1 1/2 cups dry red wine
3 garlic cloves, chopped
1 3/4 cups beef broth
1 1/4 cups chicken broth
1 1/2 Tb. Tomato paste
1 bay leaf
1 fresh thyme sprig
8 ounces bacon-cut 1/4 inch
1 Tb. flour
1 Tb. butter
4 1 in. thick beef tenderloin |
Boil wine and garlic in heavy medium saucepan until reduced to ½ cup, about 15 minutes. Add beef and chicken broth, tomato paste, bay leaf, thyme; boil until reduced by half, about 20 minutes.
Cook bacon-transfer to paper towel. Pour all but 1 Tb. drippings from skillet – add flour and whisk, gradually whisk in sauce, bring to boil, simmer 2 minutes until sauce thickens, and add bacon.
Melt butter, sprinkle steaks with slat and pepper cook about 4 minutes per side. |
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