Shallot Tournedos

Season steaks with salt and pepper. Melt 2 tablespoons butter in skillet over medium-high heat. Add steaks and cook to desired doneness, about 4 minutes per side for medium-rare. Remove steaks; keep warm. Add remaining butter and wine to skillet, stirring up browned bits. Add shallots; sauté 5 minutes, stirring often. Blend in créme fraiche and broth. Cook until thickened. Stir in chopped tomatoes and thyme. Spoon sauce over steaks.

4 steak filets; 1-inch thick 1/2 C. (1 stick) butter 1/2 C. dry white wine 12 shallots; peeled and chopped 1 C. créme fraiche or whipping cream

1/2 C. canned beef broth 1 large tomato; peeled, seeded, and chopped 1 tsp. fresh thyme; chopped salt and freshly ground pepper