Beef Bordelaise

• 6 -8 beef tenderloin steaks
• 2 tablespoons finely chopped shallots
• 3/4 cup dry cabernet sauvignon wine or 3/4 cup other red wine
• 1 bay leaf
• 1 pinch thyme
• 1/2 cup fresh mushrooms or 1/4 cup canned mushroom
• 1 3/4 cups strong beef broth

1. Pan broil tenderloins in butter until a little underdone. Keep warm.
2. In same pan, saute shallots.
3. Add wine, bay leaf, and thyme; simmer until reduced to about 1/4 cup.
4. Remove bay leaf.
5. Strain Juice through sieve, rubbing shallots through; reserve.
6. Saute mushrooms in 2 tablespoons butter.
7. Stir in flour until smooth.
8. Add broth; cook and stir until boiling and thickened.
9. Add salt and pepper to taste; add wine mixture.
10. If too thick, thin with water; if too thin, cook longer.
11. Serve sauce over beef.

tenderloin, shallots, dry cabernet sauvignon wine, bay leaf, thyme, fresh mushrooms, strong beef broth

Taken from www.food.com/recipe/beef-bordelaise-183979 (may not work)