Beef Tenderloin With Bordelaise Sauce, Caramelized Carrots And S

1. 1

   To make the bordelaise sauce, in a 3-quart saucepan over medium heat, melt the butter.

2. 2

   Add the shallots and saute, stirring occasionally, until tender and lightly golden, 6 to 8 minutes.

3. 3

   Add the pepper, bay leaf and thyme and stir to mix.

4. 4

   Add the wine, bring to a boil and cook, stirring occasionally, until the liquid is reduced to 1/2 cup, 15 to 20 minutes.

5. 5

   Add the stock and bring to a simmer, skimming off any excess fat, and cook for 15 minutes.

6. 6

   Strain the sauce through a fine-mesh sieve into a clean saucepan and keep warm over very low heat.

7. 7

   In a 10-inch fry pan over medium-high heat, melt 1 Tbs of the butter.

8. 8

   Season the filets with salt and pepper.

9. 9

   When the butter is hot, add the filets and sear until golden underneath, about 2 minutes.

10. 10

    Using a pair of tongs, turn the filets, and add the carrot, shallots, the 1/8 tsp pepper, the thyme and bay leaf.

11. 11

    Cover and cook for 3 minutes for medium-rare, or until done to your liking.

12. 12

    Transfer the filets to warmed individual plates.

13. 13

    Continue cooking the vegetables, uncovered, until just tender, 1 minute more.

14. 14

    Add the sauce, bring to a boil and stir in the remaining 2 Tbs butter.

15. 15

    Cook, stirring occasionally, until the sauce thickens, 7 to 10 minutes.

16. 16

    Remove the thyme sprig and bay leaf and discard.

17. 17

    Stir in the parsley.

18. 18

    Spoon the sauce and vegetables around the filets and serve immediately.

* Per serving · 4 servings · Values may vary.