2 cups beef stock -- or canned broth

1 cup chicken stock -- or canned low-salt

-- broth 4 small carrots -- peeled halved

-- lengthwise 16 green beans -- trimmed

1 red bell pepper -- cut into 8 strips

4 fresh shiitake mushrooms -- stemmed

8 asparagus spears -- trimmed

1 zucchini -- trimmed, cut into

-- 1/2-inch-thick -- rounds 4 beef tenderloin steaks -- (8-ounce)

2 tablespoons olive oil

1/2 cup dry red wine

6 tablespoons chilled unsalted butter -- cut into pieces

olive oil

For Beef:

Combine beef stock and chicken stock in medium saucepan. Boil until reduced to 3/4 cup, about 20 minutes. Set aside.

Cook carrots in large saucepan of boiling salted water 3 minutes. Using slotte d spoon, transfer carrots to strainer and rinse under cold water. Add beans to boiling water; cook 1 minute. Transfer to strainer with carrots and rinse und er cold water. Drain well. Arrange carrots, beans, bell pepper, mushrooms, as paragus and zucchini in single layer on large baking sheet. (Stock and vegetab les can be prepared 4 hours ahead. Cover stock and vegetables separately and r efrigerate.)

Preheat broiler. Sprinkle steaks with salt and pepper. Heat 2 tablespoons oli ve oil in heavy large skillet over medium-high heat. Add steaks; cook to desir ed doneness, about 4 minutes per side for medium-rare. Transfer steaks to plat e; tent with aluminum foil to keep warm. Add dry red wine to same skillet. Bo il until red wine is reduced to 1 tablespoon, scraping up browned bits, about 3 minutes. Add reduced stock and bring to boil. Remove from heat. Add chilled butter a few pieces at a time and whisk just until melted. Season sauce to ta ste with salt and pepper.

Meanwhile, brush vegetables lightly with olive oil. Broil 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.

Spoon Champ onto 4 plates. Place steaks atop Champ. Arrange vegetables decora tively around Champ. Arrange vegetables decoratively around Champ. Spoon sauc e over vegetables and serve.

Restaurant: Tinakilly Country House & Restaurant; Rathnew, Ireland

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Notes: Stew made with lamb may be known as the national dish, but beef is actu ally the most popular meat today. It turns up everywhere, including Tinakilly H ouse in Rathnew, Ireland, where they offer this lovely dish. It's served with C hamp (Green Onion Mashed Potatoes).

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