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    You are in: Home / Recipes / Beef Tenderloin With Bordelaise Sauce, Caramelized Carrots and S Recipe
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    Beef Tenderloin With Bordelaise Sauce, Caramelized Carrots and S

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 40 mins

    30 mins

    1 hrs 10 mins

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    Ingredients:

    Servings:

    Units: US | Metric

    For the bordelaise sauce

    Directions:

    1. 1
      To make the bordelaise sauce, in a 3-quart saucepan over medium heat, melt the butter.
    2. 2
      Add the shallots and sauté, stirring occasionally, until tender and lightly golden, 6 to 8 minutes.
    3. 3
      Add the pepper, bay leaf and thyme and stir to mix.
    4. 4
      Add the wine, bring to a boil and cook, stirring occasionally, until the liquid is reduced to 1/2 cup, 15 to 20 minutes.
    5. 5
      Add the stock and bring to a simmer, skimming off any excess fat, and cook for 15 minutes.
    6. 6
      Strain the sauce through a fine-mesh sieve into a clean saucepan and keep warm over very low heat.
    7. 7
      In a 10-inch fry pan over medium-high heat, melt 1 Tbs of the butter.
    8. 8
      Season the filets with salt and pepper.
    9. 9
      When the butter is hot, add the filets and sear until golden underneath, about 2 minutes.
    10. 10
      Using a pair of tongs, turn the filets, and add the carrot, shallots, the 1/8 tsp pepper, the thyme and bay leaf.
    11. 11
      Cover and cook for 3 minutes for medium-rare, or until done to your liking.
    12. 12
      Transfer the filets to warmed individual plates.
    13. 13
      Continue cooking the vegetables, uncovered, until just tender, 1 minute more.
    14. 14
      Add the sauce, bring to a boil and stir in the remaining 2 Tbs butter.
    15. 15
      Cook, stirring occasionally, until the sauce thickens, 7 to 10 minutes.
    16. 16
      Remove the thyme sprig and bay leaf and discard.
    17. 17
      Stir in the parsley.
    18. 18
      Spoon the sauce and vegetables around the filets and serve immediately.

    Ratings & Reviews:

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    Nutritional Facts for Beef Tenderloin With Bordelaise Sauce, Caramelized Carrots and S

    Serving Size: 1 (291 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 930.4
     
    Calories from Fat 600
    64%
    Total Fat 66.7 g
    102%
    Saturated Fat 32.5 g
    162%
    Cholesterol 188.6 mg
    62%
    Sodium 138.1 mg
    5%
    Total Carbohydrate 16.7 g
    5%
    Dietary Fiber 1.8 g
    7%
    Sugars 1.4 g
    5%
    Protein 32.7 g
    65%

    The following items or measurements are not included:

    fresh thyme

    veal stock

    filet of beef

    fresh thyme

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