Beef Bordelaise

1. 1

   Pan broil tenderloins in butter until a little underdone. Keep warm.

2. 2

   In same pan, saute shallots.

3. 3

   Add wine, bay leaf, and thyme; simmer until reduced to about 1/4 cup.

4. 4

   Remove bay leaf.

5. 5

   Strain Juice through sieve, rubbing shallots through; reserve.

6. 6

   Saute mushrooms in 2 tablespoons butter.

7. 7

   Stir in flour until smooth.

8. 8

   Add broth; cook and stir until boiling and thickened.

9. 9

   Add salt and pepper to taste; add wine mixture.

10. 10

    If too thick, thin with water; if too thin, cook longer.

11. 11

    Serve sauce over beef.

* Per serving · 4 servings · Values may vary.

No additional tips available.