Steaks With Roasted Garlic, Shallots And Red Wine Sauce - cooking recipe

Ingredients

1 cup dry red wine
1/2 cup shallot, chopped
2 garlic cloves, chopped
1/2 teaspoon dried thyme
1 bay leaf
1 cup chicken stock
1 cup beef stock
12 garlic cloves, peeled
12 shallots, peeled
2 tablespoons vegetable oil
24 ounces beef tenderloin steaks, 1-inch thick
1/4 cup butter, chilled, cut in pieces

Preparation

Combine first 5 ingredients in heavy medium saucepan over medium-high heat.
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.
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; roasts 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 desired 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 1 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.