Ingredients:

1. 2 beef tenderloin steaks (each about 6-8 oz)
2. 2 cups dry red wine (like a Cabernet Sauvignon or Merlot)
3. 3 garlic cloves, minced
4. 1 shallot, finely chopped
5. 1 sprig fresh rosemary
6. 1 sprig fresh thyme
7. 2 tablespoons olive oil
8. 3 tablespoons unsalted butter
9. Salt and freshly ground black pepper, to taste

Instructions:

1. Prepare the Steaks: Allow the beef tenderloin steaks to come to room temperature for about 30 minutes. Season generously with salt and freshly ground black pepper.

2. Searing Power: In a heavy-duty skillet (preferably cast iron for even heating) over medium-high heat, add the olive oil. Once hot, place the steaks in the skillet. Cook for about 4-5 minutes on each side for medium-rare, or adjust according to your desired level of doneness. Transfer the steaks to a plate, cover loosely with foil, and let them rest.

3. Red Wine Reduction: In the same skillet, reduce the heat to medium and add the chopped shallots. Sauté until translucent. Add the minced garlic, rosemary, and thyme sprigs, and stir for another minute. Pour in the red wine, scraping the bottom of the pan to release any flavorful bits. Allow the wine to simmer and reduce by half, which should take around 10-15 minutes.

4. Final Touch: Remove the rosemary and thyme sprigs. Reduce the heat to low and whisk in the butter one tablespoon at a time until the sauce is rich and velvety. Season with salt and pepper to taste.

5. Serve with Power: Place each beef tenderloin steak on a plate and drizzle with the red wine reduction. Pair with garlic mashed potatoes or a green vegetable like asparagus or green beans for a complete meal.

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