Serves 4

INGREDIENTS: Bordelaise Sauce

22 tbsp olive oil
4 shallots, peeled and sliced
2 cloves garlic, smashed
½ lb beef scraps
1 bouquet garni (thyme, rosemary,parsley and bay leaves, tied with string)
½ bottle red wine
1 cup port wine
6 tbsp beef or veal demi-glaze
2 cups chicken stock
1 tbsp unsalted butter
Salt & pepper to taste

INGREDIENTS:Duo Beef

4 beef tenderloin medallions
2 boneless rib eye steaks
Kosher salt and; ground black pepper
4 tbsp butter (divided use)
1 tbsp oil

METHOD for Bordelaise Sauce:

Combine the olive oil, shallots, garlic,and beef scraps in a medium saucepan over medium-high heat, and cook until caramelized. Add the bouquet garni,wine and port; reduce the liquid to a syrupy consistency. Add the demi-glaze and stock, and simmer until reduced to about ¾ of the original volume. Remove from heat, strain through fine mesh sieve. Whisk in butter. Add salt and pepper to taste. Reserve.

METHOD for Rib Eye Steaks:

Bring steaks to room temperature. Coat lightly with oil and season with salt and pepper. Heat a cast-iron skillet in the oven at 500ºF. Remove the skillet and place on stove over a high heat. Add remaining butter once hot add steaks in the middle of the skillet. Cook for 1 minute without moving. Turn with tongs and cook another minute, then put the pan into the oven for 2 minutes. Flip the steak and cook for another 2 minutes. Remove steaks from skillet and cover loosely with foil to rest.

METHOD for Beef Tenderloins:

Season the tenderloins with salt and pepper. In a fry pan over medium high heat, melt half the butter. When the butter is hot, add the tenderloins,sear until golden underneath, about 2 minutes. Using a pair of tongs, turn and cook for 3 minutes for medium-rare, or until done to your liking.

ASSEMBLY

Slice rib-eye beef and divide between 4 warmed plates. Add a tenderloin medallion to each plate. Spoon over sauce and serve with seasonal steamed vegetables.