Beef Bordelaise

Old time inn

Pan broil tenderloins in butter until a little underdone.

Keep warm.

In same pan , saute shallots.

Add wine , bay leaf , and thyme.

Simmer until reduced to about 1 / 4 cup.

Remove bay leaf.

Strain juice through sieve , rubbing shallots through.

Reserve.

Saute mushrooms in 2 tablespoons butter.

Stir in flour until smooth.

Add broth.

Cook and stir until boiling and thickened.

Add salt and pepper to taste.

Add wine mixture.

If too thick , thin with water.

If too thin , cook longer.

Serve sauce over beef.

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