Steaks with Port-Shallot Sauce

Steaks with Port-Shallot Sauce
	6 tablespoons butter 1/3 cup minced shallots 1 cup canned beef broth 1 cup canned chicken broth 3/4 cup Ruby port 2 tablespoons balsamic vinegar 4 beef tenderloin steaks, 1 1/2 inch thick (about 8 ounces each)
Melt 1 tablespoon butter in medium saucepan over medium heat. Add shallots; saute 3 minutes. Add next 4 ingredients; boil until reduced to 2/3 cup, about 20 minutes. Melt 1 tablespoon butter in heavy large skillet over medium-high heat. Sprinkle steaks with salt and pepper. Add steaks to skillet; cook about 5 minutes per side for medium-rare. Transfer to plates. Add sauce to same skillet; bring to simmer, scraping up any browned bits. Remove from heat. Add remaining butter; whisk just until melted. Spoon over steaks.

Melt 1 tablespoon butter in medium saucepan over medium heat. Add shallots; saute 3 minutes. Add next 4 ingredients; boil until reduced to 2/3 cup, about 20 minutes.
Melt 1 tablespoon butter in heavy large skillet over medium-high heat. Sprinkle steaks with salt and pepper. Add steaks to skillet; cook about 5 minutes per side for medium-rare. Transfer to plates. Add sauce to same skillet; bring to simmer, scraping up any browned bits. Remove from heat. Add remaining butter; whisk just until melted. Spoon over steaks.