Beef Tenderloin with Bordelaise Sauce, Caramelized Carrots and Shallots
Serves 2.
Ingredients
For the bordelaise sauce:
- 1 1/2 Tbs. unsalted butter
- 2 shallots, chopped
- 1 Tbs. freshly cracked pepper
- 1 bay leaf
- 6 to 8 fresh thyme sprigs
- 1 bottle (375ml) Cabernet Sauvignon (about1 1/3 cups)
- 2 cups unsalted veal or beef stock
- 3 Tbs. unsalted butter
- 2 beef filets (preferably prime), each 6 oz., well trimmed
- Salt, to taste
- Freshly cracked pepper, to taste, plus 1/8 tsp.
- 1 carrot, cut into 1/4-inch dice (about 1 cup)
- 2 shallots, cut into 1/4-inch dice (about 1 cup)
- 1 fresh thyme sprig
- 1 bay leaf
- 1 Tbs. 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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Rated 5 out of
5
by
Linnie from
Very good
This was very good and so easy to make. I added a bit of veal demi-glace that I had on hand. I made a potato gratin to go with this and it was really good with the sauce.
Date published: 2021-04-01
Rated 5 out of
5
by
KelBel from
Excellent
This made a supurb dish--totally impressed! I had to reduce the sauce for considerably longer than recipe indicated in the final step but otherwise the recipe nailed it. I have not cooked steak this way (Covered? Butter instead of oil?) but it came out with a fabulous crust and super flavorful. I paired it with some roasted asparagus...added the baby carrots as a garnish and presentation was Oooo-lal la! I am keeping this recipe and will throw it down when I need to impress somebody. :))
Date published: 2019-10-28
Rated 5 out of
5
by
LucyM from
Great taste!
Thanks for sharing this recipe. The flavors were amazing!
Date published: 2018-02-06
Rated 5 out of
5
by
ekinok from
Great Romantic Dinner
I have been wanting to make this recipe for a while now and finally got around to it. It did not disappoint! The sauce was wonderful, sweet and caramelized. I changed it a little in that I did not cover the steaks and finished cooking them in the oven. After removing the steaks I added the carrots and shallots. I also made the sauce the night before which saved time. I will absolutely make this again!
Date published: 2014-02-17