Ingredients for Beef Tenderloin With Bordelaise Sauce Caramelized Carrots And's
- 6 tablespoons unsalted butter
- 2 large shallots, minced
- 1 1/4 teaspoons cracked black pepper
- 1 bay leaf
- 2 sprigs fresh thyme
- 1 1/2 cups Cabernet Sauvignon wine
- 2 cups veal stock
- 1 1/2 pounds beef tenderloin filet
- 1 teaspoon kosher salt
- 3 medium carrots, sliced
- 1/4 cup fresh flat-leaf parsley, chopped
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How to Make Beef Tenderloin With Bordelaise Sauce Caramelized Carrots And's
- **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).
- Add the 1/4 teaspoon black pepper, 1 bay leaf, and 1 sprig of thyme. Stir to combine.
- Pour in the red wine, bring to a boil, and cook, stirring occasionally, until the liquid is reduced by half (15-20 minutes).
- Add the beef stock, bring to a simmer, skimming off any excess fat. Simmer for 15 minutes.
- Strain the sauce through a fine-mesh sieve into a clean saucepan. Keep warm over very low heat.
- **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.
- Sear the tenderloin until golden brown on all sides (about 2 minutes per side).
- **Cook the Vegetables and Beef:** Add the sliced carrots, remaining minced shallot, 1/8 teaspoon pepper, and remaining thyme sprig to the skillet.
- Cover and cook for 3 minutes for medium-rare, or until the beef reaches your desired doneness. Use a meat thermometer to ensure accuracy.
- **Finish the Sauce and Dish:** Transfer the seared beef tenderloin to warmed plates. Remove the thyme sprig and bay leaf from the skillet.
- Continue cooking the vegetables, uncovered, until tender (about 1 minute).
- 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).
- Stir in the chopped parsley.
- Spoon the sauce and vegetables around the beef tenderloin on each plate. Serve immediately.
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
5g
Fat
162g
Carbs
5g
