Beef Tenderloin With Burgundy Sauce Recipe

Ingredients for Beef Tenderloin With Burgundy Sauce

• Beef Tenderloin Fillets
• Olive Oil
• 4 slices bacon
• Garlic Cloves
• Burgundy Wine
• Beef Stock
• 2 tbsp tomato paste
• Fresh Thyme
• White Pearl Onion
• Carrots
• Unsalted Butter
• 2 tbsp all-purpose flour
• Mushroom

How to Make Beef Tenderloin With Burgundy Sauce

1. Pat 1.5 lbs beef tenderloin dry and season generously with salt and pepper.
2. Heat 3 tbsp olive oil in a large skillet over medium-high heat.
3. Sear the beef tenderloin for 2-3 minutes per side, until nicely browned. Remove and set aside.
4. Add 4 slices bacon to the skillet and cook for 5 minutes, until crispy. Remove and set aside, reserving 2 tbsp bacon fat in the pan.
5. Add 2 cloves minced garlic to the pan and cook for 30 seconds until fragrant.
6. Pour in 1 cup Burgundy wine and deglaze the pan, scraping up any browned bits. Cook on high heat for 1 minute.
7. Add 1 cup beef stock, 2 tbsp tomato paste, 1 tsp fresh thyme leaves, 1 tsp salt, and ½ tsp black pepper.
8. Bring to a boil, then reduce heat and simmer uncovered for 10 minutes.
9. Strain the sauce through a fine-mesh sieve, discarding the solids, and return the sauce to the pan.
10. Add ½ cup finely chopped onion and ½ cup finely chopped carrot to the sauce. Simmer for 20-30 minutes, until the vegetables are tender.
11. In a small bowl, mash together 2 tbsp butter and 2 tbsp all-purpose flour until smooth.
12. Whisk the butter-flour mixture into the sauce and simmer for 2 minutes, or until thickened.
13. While the sauce simmers, sauté 8 oz sliced mushrooms in a separate pan with 1 tbsp butter and 1 tbsp olive oil until softened.
14. Crumble the cooked bacon.
15. Add the seared beef tenderloin, sautéed mushrooms, and crumbled bacon to the sauce.
16. Cover and gently reheat for 10 minutes before serving. Serve immediately over mashed potatoes or with crusty bread for dipping.