Beef Tenderloin with Carrots, Shallots and a Cabernet Sauce

Serves: 8 as a main course

For the Sauce:
4 Tbsp. butter
1/2 cup chopped shallots
4 cups (about one 750ml. Bottle) Cabernet Sauvignon
3 thyme sprigs
1 bay leaf
1 tsp. fresh ground pepper
2 cups beef broth

For the Vegetables:
4 Tbsp. butter
4 carrots, peeled and cut into 1/4-inch dice
10 shallots, cut into 1/4-inch dice
4 thyme sprigs
1 bay leaf
1/2 tsp. fresh ground pepper
1/4 cup Italian parsley leaves
1/2 tsp. kosher salt

For the Beef:
Eight 6-oz. beef tenderloin medallions
Kosher salt
Fresh ground pepper
1 Tbsp. butter

For the Sauce:
Melt 2 tablespoons of the butter in a large skillet over medium-high heat.

Add the shallots and cook until translucent, about 10 minutes, stirring occasionally. Add the wine, thyme, bay leaf and pepper. Cook until the liquid is reduced to 1/2 cup.

Add the broth, bring to a boil, reduce the heat and simmer until reduced by half, about 30 minutes.

Strain through a fine sieve, return to the skillet and whisk in the remaining 2 tablespoons butter.

For the Vegetables:
Melt the butter in a large skillet over medium heat. Add the carrots, shallots, thyme, bay leaf and pepper. Cook until the carrots are tender, about 10 minutes. Remove the thyme and bay leaf. Add the parsley and salt parsley.

For the Beef:
Sprinkle the beef generously on both sides with salt and pepper. Melt the butter in a large skillet over high heat. Add the beef and cook until seared, about 2 minutes. Reduce the heat to medium and cook 3 minutes. Turn and cook until rare, about 3 minutes.

Place a spoonful of the sauce on each plate, top with a beef medallion and a spoonful of the vegetables.