Ingredients
2/3 cup sliced shallots or green onions2 tablespoons butter, divided1/4 cup beef broth1 tablespoon red wine vinegar2 teaspoons Worcestershire sauce2 beef tenderloin steaks (6 ounces each)1/2 teaspoon pepper1/2 teaspoon olive oil
Preparation
Saute shallots in 1 tablespoon butter in a small skillet until tender. Add broth; bring to a boil. Reduce heat; simmer until liquid is reduced to about 1 tablespoon. Stir in vinegar and Worcestershire sauce; cook 1 minute longer. Remove from the heat. Stir in 1-1/2 teaspoons butter. Cover and keep warm.
Sprinkle steaks with pepper. In a large skillet, cook steaks in oil and remaining butter until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Serve with shallot sauce.
