Beef Tenderloin with Spring Vegetables

1. Combine beef stock and chicken stock in medium saucepan.
2. Boil until reduced to 3/4 cup, about 20 minutes.
3. Set aside.
4. Cook carrots in large saucepan of boiling salted water 3 minutes.
5. Using slotte d spoon, transfer carrots to strainer and rinse under cold water.
6. Add beans to boiling water; cook 1 minute.
7. Transfer to strainer with carrots and rinse und er cold water.
8. Drain well.
9. Arrange carrots, beans, bell pepper, mushrooms, as paragus and zucchini in single layer on large baking sheet.
10. (stock and vegetab les can be prepared 4 hours ahead.
11. Cover stock and vegetables separately and r efrigerate.
12. ) Preheat broiler.
13. Sprinkle steaks with salt and pepper.
14. Heat 2 tablespoons oli ve oil in heavy large skillet over medium-high heat.
15. Add steaks; cook to desir ed doneness, about 4 minutes per side for medium-rare.
16. Transfer steaks to plat e; tent with aluminum foil to keep warm.
17. Add dry red wine to same skillet.
18. Bo il until red wine is reduced to 1 tablespoon, scraping up browned bits, about 3 minutes.
19. Add reduced stock and bring to boil.
20. Remove from heat.
21. Add chilled butter a few pieces at a time and whisk just until melted.
22. Seasoni sauce to ta ste with salt and pepper.
23. Meanwhile, brush vegetables lightly with olive oil. Broili vegetables until cri sp-tender, about 3 minutes per side for carrots, green beans, bell peppers and mushrooms and about 2 minutes per side for asparagus and zucchini.
24. Spoon Champ onto 4 plates.
25. Place steaks atop Champ.
26. Arrange vegetables decora tively around Champ.
27. Arrange vegetables decoratively around Champ.
28. Spoon sauc e over vegetables and serve.
29. Restaurant: Tinakilly Country House Restaurant; Rathnew, Ireland.