To prepare the butter, bring the shallots and wine to a boil in a small saucepan over moderate heat.
1 large shallot, 3/4 cup dry red wine
Boil until all the wine has evaporated, about 10 minutes.
Remove from the heat and whisk in the butter, salt, and pepper until the mixture is smooth except for the pieces of shallot.
4 oz unsalted butter, salt, ground pepper
Refrigerate for 1 hour before serving.
To prepare the French fries, soak the potato sticks in cold water for 20 minutes.
4 large russet potatoes
Drain and rinse them, then pat them dry with paper towels.
Heat at least 3 inches (8 cm) of the oil in a large pot over high heat until it reaches 325F (165C).
Fry the potatoes in 3 or 4 batches until they are soft and lightly browned, about 7 to 10 minutes.
Transfer the potatoes to drain on paper towels using a slotted spatula and allow them to cool completely, at least 20 minutes.
Bring the oil to 375F (190C) and fry the potatoes again until they are crisp and golden brown, about 5 minutes.
peanut oil
Transfer to paper towels, sprinkle with kosher salt, and keep warm in the oven while the remaining fries cook.
salt
To prepare the steaks, have the meat at room temperature.
4 large tenderloin steaks
Heat the olive oil in a large heavy skillet over high heat.
2 tbsp olive oil
Season the steaks with salt and pepper and, making sure the pan is very hot, saute the steaks until done to the degree you prefer-about 2 minutes on each side for medium rare.
salt, ground pepper
Transfer the steaks and fries to warm serving plates and top each steak with 1 to 2 tablespoons (15-30 ml) of the butter.