Country Beef Tenderloins

Be thrifty with homemade beef broth for this Country Beef Tenderloins recipe. Bake 1 pound beef bones at 400F for 30 minutes. Simmer in water to cover with a bay leaf and 1/2 teaspoon thyme for 3 hours. Strain. Freeze broth for up to 3 months.

Ingredients

1 1/2 cup red cooking wine

2 cup low-salt beef broth

3 Tbsp vegetable oil, divided

1 shallot, minced

3 cloves garlic, minced

4 beef tenderloin steaks (about 8 ounces each)

1/2 tsp sugar

1/2 tsp salt

1/2 tsp pepper

1/2 tsp cornstarch

1 Tbsp water

4 Tbsp butter or margarine

1/2 tsp dried thyme

Directions

1. Combine wine and broth in a large saucepan. Bring to a boil over high heat; reduce heat to medium and boil until mixture is reduced by half, about 20 minutes.

2. Combine 1 tablespoon oil, shallot and garlic in a medium saucepan. Cook over medium heat for about 2 minutes. Add wine mixture. Simmer over low heat until sauce measures 1 cup.

3. Meanwhile, heat remaining oil in a large skillet over high heat. Coat steaks evenly with sugar, salt and pepper. Add to skillet. Cook for 5 minutes on each side for medium-rare. Place on a serving platter.

4. Combine cornstarch and water. Stir into wine sauce. Add butter and thyme. Simmer, stirring, until thickened, about 5 minutes. Divide sauce among 4 individual plates. Top with beef.