Beef Tenderloin With Bordelaise Sauce, Caramelized Carrots and S

Recipe by Mimi Bobeck
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 40mins
SERVES: 2
UNITS: US

INGREDIENTS

Nutrition
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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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