Steak with Roasted Garlic and Red Wine Reduction

Total time: 60 minutes
    In the summer cook these quickly on the barbecue; in winter, quickly sear in a hot skillet.  Either way, do it at the last minute so they don't get too well done.  The roasted garlic and shallots are creamy and mild; the wine reduction rich and silky.

 Ingredients:

• 2  6oz (180gr) steaks, tenderloin, preferred
• 8 shallots
• 8 cloves garlic
• 2 bay leaves (laurel)
• 1 cup (8oz, 240ml) red wine
• 1/3 cup (3oz, 90ml) beef stock
• 1/3 cup (3oz, 90ml) Balsamic vinegar
• 2 tsp cornstarch (maizena, corn flour) dissolved in 1 tbs beef stock
• 2 tbs olive oil
• 2 tsp thyme
• Foil for wrapping garlic

 Instructions:

• Garlic and shallots: 
• Put 6 whole, peeled shallots and 6 whole, unpeeled garlic cloves into the center of a square of foil. 
• Sprinkle with 1 tsp thyme and drizzle with 1 tbs olive oil. 
• Bring edges of the foil together to make a package and fold together. 
• Place package on a baking sheet with a rim and place in 400F (200C) oven for 30 minutes.  After 30 minutes open package and roast for 30 minutes longer.
• Or:  Place package over indirect heat on barbecue grill for 45 minutes, shaking and moving 2 or 3 times.
• Sauce: 
• Roughly chop remaining 2 shallots. 
• Put shallots, remaining 2 cloves of garlic, bay leaves and wine in small saucepan. 
• Boil until reduced by half. 
• Add beef stock, vinegar, and reduce by half again.  You should have 3/4 cup of sauce or less. 
• Strain sauce and return to pan.  Bring sauce back to a simmer. 
• Dissolve cornstarch in beef stock. 
• Slowly stir into sauce until thickened and clear.  Keep warm.
• Steaks: 
• Brush steaks with remaining olive oil. 
• Heat a large skillet over medium-high heat.  Add steaks and cook, 3 - 5 minutes per side.  If you like rare, remove after three minutes per side, make a small slit in one and check.   If not done to your liking return for another 1 - 2 minutes per side.  Remove from heat. 
• Or: Cook on the barbecue grill for roughly the same amount of time.
• To Serve:
• Place steaks on small platter or individual plates. 
• Remove garlic and shallots from oven and package and arrange around steaks. 
• Spoon some sauce over each and serve, remaining sauce on the side.