Beef Tenderloin With Bordelaise Sauce Caramelized Carrots And S Recipe

Ingredients for Beef Tenderloin With Bordelaise Sauce Caramelized Carrots And S

• Unsalted Butter
• 2 large shallots, minced
• Cracked Pepper
• 1 bay leaf
• Fresh Thyme
• Cabernet Sauvignon Wine
• Veal Stock
• Filet Of Beef
• Salt to taste
• Carrot
• Fresh Flat Leaf Parsley

How to Make Beef Tenderloin With Bordelaise Sauce Caramelized Carrots And S

1. **Prepare the Bordelaise Sauce:** In a 3-quart saucepan over medium heat, melt 4 tablespoons of butter. Add the minced shallots and sauté, stirring occasionally, until tender and lightly golden (6-8 minutes).
2. Add the 1/4 teaspoon black pepper, 1 bay leaf, and 1 sprig of thyme. Stir to combine.
3. Pour in the red wine, bring to a boil, and cook, stirring occasionally, until the liquid is reduced by half (15-20 minutes).
4. Add the beef stock, bring to a simmer, skimming off any excess fat. Simmer for 15 minutes.
5. Strain the sauce through a fine-mesh sieve into a clean saucepan. Keep warm over very low heat.
6. **Sear the Beef Tenderloin:** In a 10-inch skillet over medium-high heat, melt 1 tablespoon of butter. Season the beef tenderloin generously with salt and pepper.
7. Sear the tenderloin until golden brown on all sides (about 2 minutes per side).
8. **Cook the Vegetables and Beef:** Add the sliced carrots, remaining minced shallot, 1/8 teaspoon pepper, and remaining thyme sprig to the skillet.
9. Cover and cook for 3 minutes for medium-rare, or until the beef reaches your desired doneness. Use a meat thermometer to ensure accuracy.
10. **Finish the Sauce and Dish:** Transfer the seared beef tenderloin to warmed plates. Remove the thyme sprig and bay leaf from the skillet.
11. Continue cooking the vegetables, uncovered, until tender (about 1 minute).
12. Pour the warm Bordelaise sauce into the skillet. Bring to a boil and whisk in the remaining 1 tablespoon of butter until the sauce thickens (7-10 minutes).
13. Stir in the chopped parsley.
14. Spoon the sauce and vegetables around the beef tenderloin on each plate. Serve immediately.