Prep 30 mins
Cook 1 hr 10 mins
For the bordelaise sauce
- 1 1⁄2 tablespoons unsalted butter
- 2 shallots, chopped
- 1 tablespoon freshly cracked pepper
- 1 bay leaf
- 6 -8 sprigs fresh thyme
- 1 (375 ml) bottle cabernet sauvignon wine (about 1 1/3 cups)
- 2 cups unsalted veal stock or 2 cups beef stock
- 3 tablespoons unsalted butter
- 2 (6 ounce) filet of beef, well trimmed (preferably prime)
- salt, to taste
- 1⁄8 teaspoon freshly cracked pepper, plus more to taste
- 1 carrot, cut into 1/4 inch dice (about 1 cup)
- 2 shallots, cut into 1/4 inch dice (about 1 cup)
- 1 sprig fresh thyme
- 1 bay leaf
- 1 tablespoon chopped fresh flat-leaf parsley
- To make the bordelaise sauce, in a 3-quart saucepan over medium heat, melt the butter.
- Add the shallots and sauté, stirring occasionally, until tender and lightly golden, 6 to 8 minutes.
- Add the pepper, bay leaf and thyme and stir to mix.
- Add the wine, bring to a boil and cook, stirring occasionally, until the liquid is reduced to 1/2 cup, 15 to 20 minutes.
- Add the stock and bring to a simmer, skimming off any excess fat, and cook for 15 minutes.
- Strain the sauce through a fine-mesh sieve into a clean saucepan and keep warm over very low heat.
- In a 10-inch fry pan over medium-high heat, melt 1 Tbs of the butter.
- Season the filets with salt and pepper.
- When the butter is hot, add the filets and sear until golden underneath, about 2 minutes.
- Using a pair of tongs, turn the filets, and add the carrot, shallots, the 1/8 tsp pepper, the thyme and bay leaf.
- Cover and cook for 3 minutes for medium-rare, or until done to your liking.
- Transfer the filets to warmed individual plates.
- Continue cooking the vegetables, uncovered, until just tender, 1 minute more.
- Add the sauce, bring to a boil and stir in the remaining 2 Tbs butter.
- Cook, stirring occasionally, until the sauce thickens, 7 to 10 minutes.
- Remove the thyme sprig and bay leaf and discard.
- Stir in the parsley.
- Spoon the sauce and vegetables around the filets and serve immediately.