Beef Tenderloin Medallion with Mirepoix Sauce & Red Wine - serves 2

For the tenderloins:
2 beef tenderloins, 3 oz. each
2 tsp. balsamic vinegar
2 tbsp corn oil
1 tsp. scallion, finely chopped
1 tsp. garlic, minced or pressed
1/4 tsp. thyme
1/2 bay leaf, broken into small pieces
2 tbsp butter
pinch of black pepper

Sauce:
1 tbsp carrots, finely chopped
1 tbsp onion, minced
1 tbsp celery, finely chopped
1 tsp. parsley, finely chopped
1 tbsp flour
1 tbsp red wine
1 3/4 cups beef stock, very hot

Mix together all ingredients in the "for the tenderloins" section, except the butter. Marinate the beef in this mixture for 24 hours.
Remove beef from marinade, season with salt and pepper. Melt the butter in a skillet and cook the beef on high heat for 1-2 minutes, per side or until done to liking. Remove the beef and cover with foil to keep warm. Keep the butter from the meat in the pan to use for the sauce.
Add carrots, onion, celery and parsley to butter in skillet and cook until dark. Sprinkle 1 tbsp of flour in the pan to absorb the butter and continue to cook until the flour has browned. Add the red wine and beef stock. Bring to a boil and lower heat to simmer for 2-3 minutes or until sauce has thickened and the flour taste has disappeared. Season with salt and pepper to taste.
To serve: place beef on a dish and top with the sauce.