1 C. low sodium beef stock

1/2 C. red wine

4 tsp. all purpose flour

4 (4-ounce) beef tenderloin steaks

1/2 tsp. salt

1/4 tsp. pepper

2 tsp. olive oil, divided

4 T. minced shallot

8 small mushrooms, quartered

1/8 to 1/4 tsp. thyme

 

Combine first 3 ingredients in a bowl and set aside. Season steaks with salt and pepper. Heat 1 tsp. oil in heavy skillet. Cook steaks over medium-high heat to desired doneness. Remove steaks and set aside. Add remaining oil and shallots and cook, scraping to loosen crusted meat particles. Add mushrooms. Whisk stock mixture and thyme into skillet. Cook, stirring, until slightly thickened. Add accumulated juices from standing steaks. Serve steaks on warm plates with sauce and roasted potatoes or pomme frites.