4 russet potatoes Two 6 ounce beef tenderloin steaks, cut into 1" pieces 1-1/2 Tablespoons gf flour 1 teaspoon salt 1/2 teaspoon pepper 1 Tablespoon butter 3 medium shallots peeled and quartered 1 teaspoon dried thyme 2 garlic cloves, minced 1 cup mushrooms, sliced 3/4 cup gf beef broth 1/2 cup Merlot Thyme sprigs
Pierce whole, unpeeled potatoes with a fork. Arrange potatoes in a circle, on paper towel, in microwave. Microwave on high for 15 minutes or until done. Let stand 5 minutes.
While potatoes cook, combine beef, flour, salt and pepper in a plastic bag, seal and shake to coat.
In a alrge skillet, melt butter over medium high heat. Add beef mixture and shallots, stir-fry for 5 minutes. Add thyme, garlic, and mushrooms; stir-fry for 3 minutes. Add broth and wine, cook 5 minutes or until shallots are tender and sauce thickens. Remove from heat.
Split potatoes open; fluff pulp. Spoon beef mixture over potatoes. Garnish with thyme sprigs.