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Steaks with Roasted Garlic, Shallots
and Red Wine Sauce

"As he chops, cuts, slices, trims, shapes, or threads through the string,
a butcher is as good a sight to watch as a dancer or a mime."
~ Colette

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Garlic, Fresh and Roasted
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Treloar, Debi
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La Belle Cuisine

Steaks with Roasted Garlic, Shallots
and Red Wine Sauce
The Norton House Hotel, Edinburgh
Bon Appétit June 1995

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1 cup dry red wine
1/2 cup chopped shallots
2 garlic cloves, chopped
3 large sprigs fresh thyme
(1/2 teaspoon dried)
1 bay leaf
1 cup chicken stock
1 cup beef stock
12 garlic cloves, peeled
12 shallots, peeled
2 tablespoons vegetable oil
Four 6-ounce beef tenderloin steaks
(about 1 inch thick)
1/4 cup (1/2 stick) chilled butter,
cut into pieces

In heavy medium saucepan over medium-high heat, combine wine,
chopped shallots, chopped garlic, thyme and bay leaf. Boil until liquid
is reduced by half, about 6 minutes. Add both stocks and boil until liquid
is reduced to 1/2 cup, about 20 minutes. (Sauce can be prepared 1 day
ahead. Cover and refrigerate.)
Preheat oven to 375 degrees F. Place whole garlic cloves and shallots on
12-inch square of foil. Drizzle with 1 tablespoon oil. Season with salt and
pepper. Bring 4 corners of foil together to form package; twist to seal.
Place foil on baking sheet; roast 30 minutes. Open foil and roast until
garlic and shallots are tender and golden, about 30 minutes. Transfer
garlic and shallots to platter. Tent with foil.
Heat remaining 1 tablespoon oil in heavy large skillet over medium-high
heat. Season steaks with salt and pepper. Add to skillet and cook to de-
sired doneness, about 4 minutes per side for rare.
Transfer steaks to platter with garlic and shallots. Tent with foil. Bring
sauce to simmer. Remove from heat. Add butter one piece at a time,
whisking just until melted. Strain sauce into medium bowl. Season to
taste with salt and pepper. Drizzle over steaks, garlic and shallots and
serve. Serves 4.

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