Beef Bordelaise - cooking recipe

Ingredients

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

Preparation

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.