Beef Tenderloin With Bordelaise Sauce, Caramelized Carrots and S

Total Time
1hr 40mins
Prep 30 mins
Cook 1 hr 10 mins

Ingredients Nutrition

Directions

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

Reviews

(4)
Most Helpful

The flavours all blend well. A nice rich sauce over the steak...good enough for company:)

Jen T June 16, 2005

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