Ingredients for Beef Bordelaise
- 4 (6 ounce) beef tenderloin steaks
- 2 shallots, minced
- 1 cup Cabernet Sauvignon wine
- 1 bay leaf
- 1/2 teaspoon dried thyme
- 8 ounces fresh mushrooms, sliced
- 1 1/2 cups beef broth
- 2 tablespoons butter
- 1 tablespoon all-purpose flour
- Salt to taste
- Freshly ground black pepper to taste
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How to Make Beef Bordelaise
- Pat beef tenderloins dry and season generously with salt and pepper.
- Melt 1 tablespoon of butter in an oven-safe skillet over medium-high heat. Sear beef tenderloins for 2-3 minutes per side, until nicely browned.
- Transfer skillet to a preheated oven at 375°F (190°C) and roast for 10-12 minutes for medium-rare, or until desired doneness is reached.
- Remove beef from skillet and set aside to rest; keep warm.
- In the same skillet, melt the remaining 1 tablespoon of butter over medium heat. Add the chopped shallots and sauté for 3-5 minutes, until softened.
- Pour in the red wine, add the bay leaf, and thyme. Bring to a simmer and cook until the wine has reduced by half (about 5-7 minutes).
- Remove the bay leaf. Strain the wine reduction through a fine-mesh sieve into a separate bowl, pressing on the shallots to extract as much flavor as possible.
- Reserve the strained wine reduction.
- Add the sliced mushrooms to the skillet and sauté for 5-7 minutes, until tender and slightly browned.
- Stir in the flour and cook for 1 minute, until lightly toasted.
- Gradually whisk in the beef broth, ensuring no lumps form. Bring to a simmer and cook, stirring constantly, until the sauce has thickened slightly (about 2-3 minutes).
- Season the sauce with salt and pepper to taste.
- Stir in the reserved wine reduction.
- If the sauce is too thick, add a little water to thin it out. If it's too thin, simmer uncovered for a few more minutes until it reaches your desired consistency.
- Slice the rested beef tenderloins and serve them over the Bordelaise sauce. Garnish as desired (optional).
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
0g
Fat
0g
Carbs
0g
