-1/2 cup Sonoma Farm Balsamic Vinegar Traditional Barrel Aged
-1 tablespoon Sonoma Farm Extra Virgin Olive Oil
-3 fresh thyme sprigs
-2 garlic cloves, crushed
-1 medium shallot, sliced
-1 fresh rosemary sprig
-1 1/2 cups fat-free, lower-sodium beef broth
-4 (4-ounce) beef tenderloin steaks
-3/8 teaspoon kosher salt, divided
-1/4 teaspoon freshly ground black pepper
-2 teaspoons Dijon mustard
2 tablespoons cold butter, cut into pieces
1. To prepare steaks, heat a medium saucepan over medium-high heat. Add 25 year old aged Balsamic and the next 4 ingredients (through rosemary) to pan, and bring to a boil. Cook until liquid almost evaporates (about 4 minutes). Add broth; bring to a boil. Cook until reduced to about 1/2 cup (about 10 minutes). Remove from heat; strain mixture through a sieve over a bowl. Discard solids.
4. Heat a cast-iron skillet over medium-high heat. Add 1 tablespoon olive oil to pan; swirl to coat. Sprinkle both sides of steaks evenly with 1/4 teaspoon salt and 1/4 teaspoon black pepper. Add steaks to pan; sauté for 3 minutes on each side or until desired degree of doneness. Let steaks stand 5 minutes.
5. Heat pan to high heat. Add reduced broth mixture to pan; stir in mustard and remaining 1/8 teaspoon salt. Remove from heat. Add butter to pan, 1 piece at a time, stirring with a whisk until each addition is incorporated. Place 1 steak on each of 4 plates; drizzle each serving with about 1 tablespoon sauce. Sprinkle each steak with 1/2 teaspoon thyme leaves, if desired. Divide the vegetable fries evenly among servings.