Beef Tenderloin With Bordelaise Sauce, Caramelized Carrots and S
- Ready In:
- 1hr 40mins
- Ingredients:
- 16
- Serves:
-
2
ingredients
-
For the bordelaise sauce
- 22.18 ml unsalted butter
- 2 shallots, chopped
- 14.79 ml freshly cracked pepper
- 1 bay leaf
- 6-8 sprig fresh thyme
- 375 ml bottle cabernet sauvignon wine (about 1 1/3 cups)
- 473.18 ml unsalted veal stock or 473.18 ml beef stock
- 44.37 ml unsalted butter
- 2 (340.19 g) filet of beef, well trimmed (preferably prime)
- salt, to taste
- 0.61 ml 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
- 14.79 ml chopped fresh flat-leaf parsley
directions
- 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.
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RECIPE SUBMITTED BY
Mimi Bobeck
United States
Very busy nanny/au pair, working for a very rich and snooty family, in a very large home, in a very snooty village. Just in case my employer comes here, please don't ask where I am from, or I'll be sacked like the last nanny was. ;-) I take care of 4 gorgeous, and darling kids. 3 girls and a boy. The boy is the youngest (and my favorite). They are great children, very, very active. (Hyper)
I love to cook. I guess that's a given, why else would I be here. Part of my job is also to prepare meals for the family. The more they like my food, the longer I get to stay. (just a little joke)
On my day off, I usually go out to the cinema or some dance clubs with the other au pairs in this town. That's about it I think.