4 cups chicken broth
2 cups beef broth
2 Tbsp. unsalted butter, softened
1 Tbsp. all purpose flour
1 Tbsp. vegetable oil
6 (6-oz. each) 1-inch thick beef tenderloin steaks
salt and pepper to taste
1/2 cup green onions, chopped
1 Tbsp. garlic clove, chopped
1/2 tsp. dried thyme
Combine wine, chicken and beef broths in large stock pot and boil, uncovered, over high heat until mixture is reduced to 2 cups. Procedure will take about 1 hour. (May prepare a day ahead. Cover and refrigerate.)
Mix butter and flour in small bowl. Heat vegetable oil in large skillet over medium high heat. Season steaks with salt and pepper. Cook steaks until medium brown throughout, 5-6 minutes per side. Remove from pan to serving platter. Add green onion, garlic and thyme to skillet; stir to blend. Add 1-1/2 cups of the reduced wine mixture to skillet. Cook over high heat, scraping up browned bits. Add butter/flour mixture and boil sauce until thickened; consistency should coat spoon. Serve steaks with sauce.
Serves 6; approximately 1/4 cup sauce per steak. Refrigerate any leftovers.
No comments:
Post a Comment