Beef Tenderloin with Spring Vegetables
or canned broth, prefer veal stock if possible
or canned low salt broth
peeled, halved lengthwise
sweet red bell peppers
cut into 8 strips
trimmed, cut into 1/2 inch thick rounds
tenderloin, 8 ounces
chilled, cut into pieces
Combine beef stock and chicken stock in medium saucepan. Boil until reduced to ¾ cup, about 20 minutes.
Cook carrots in large saucepan of boiling salted water 3 minutes.
Using slotted spoon, transfer carrots to strainer and rinse under cold water.
Add beans to boiling water; cook 1 minute.
Transfer to strainer with carrots and rinse under cold water.
Arrange carrots, beans, bell pepper, mushrooms, asparagus and zucchini in single layer on large baking sheet.
(Stock and vegetables can be prepared 4 hours ahead. Cover stock and vegetables separately and refrigerate.)
Sprinkle steaks with salt and pepper.
Heat 2 tablespoons olive oil in heavy large skillet over medium-high heat.
Add steaks; cook to desired doneness, about 4 minutes per side for medium-rare.
Transfer steaks to plate; tent with aluminum foil to keep warm.
Add dry red wine to same skillet.
Boil until red wine is reduced to 1 tablespoon, scraping up browned bits, about 3 minutes.
Add reduced stock and bring to boil.
Remove from heat.
Add chilled butter a few pieces at a time and whisk just until melted.
Season sauce to taste with salt and pepper.
Meanwhile, brush vegetables lightly with olive oil.
Broil vegetables until crisp-tender, about 3 minutes per side for carrots, green beans, bell peppers and mushrooms and about 2 minutes per side for asparagus and zucchini.
Spoon Champ onto 4 plates.
Place steaks atop Champ.
Arrange vegetables decoratively around Champ.
Spoon sauce over vegetables and serve.