Beef Tenderloins with Raisin Cabernet Sauce

By draingal

Ingredients

• Cabernet Raisin Sauce:
• 8 (4 oz. each) beef tenderloin steaks
• 2 tbsp. butter
• Salt
• Pepper
• 1/2 cup raisins, golden or regular
• 1/2 cup Cabernet Sauvignon wine
• 2 tbsp. butter
• 1 tsp. sugar
• 1 tbsp. shallot, finely chopped
• 1 sprig thyme, fresh (or 1/4 tsp. dried thyme)
• 1 cup brown sauce, fresh or canned
• 1 tsp. parsley, finely chopped

Preparation

Step 1

Prepare Cabernet raisin sauce.
Melt butter in a skillet large enough to hold steaks. Season each side of steaks with a pinch of salt and pepper and saute steaks to desired degree of doneness, browning on both side.
Serve 2 steaks per person on a warm dinner plate with Cabernet raisin sauce.

Two hours before making sauce, soak raisins in Cabernet Sauvignon.
Drain raisins and reserve wine. Add raisins to a small saucepan with 1 tablespoon of butter, sugar, shallots, and thyme. Saute lightly over low heat for 1 minute. Do not brown. Add red wine and reduce by two thirds. Add brown sauce and bring back to a boil. Simmer 3 to 5 minutes. Reduce slightly. Remove from heat and stir in remaining tablespoon of butter.
If using canned brown stock, sauce may become too thick. If this happens, add a teaspoon of water at a time to achieve consistency desired.
Just before serving, bring back to a boil and stir in chopped parsley.