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1
To make the bordelaise sauce, in a 3-quart saucepan over medium heat, melt the butter.
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2
Add the shallots and saute, stirring occasionally, until tender and lightly golden, 6 to 8 minutes.
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3
Add the pepper, bay leaf and thyme and stir to mix.
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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.
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5
Add the stock and bring to a simmer, skimming off any excess fat, and cook for 15 minutes.
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6
Strain the sauce through a fine-mesh sieve into a clean saucepan and keep warm over very low heat.
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7
In a 10-inch fry pan over medium-high heat, melt 1 Tbs of the butter.
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8
Season the filets with salt and pepper.
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9
When the butter is hot, add the filets and sear until golden underneath, about 2 minutes.
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10
Using a pair of tongs, turn the filets, and add the carrot, shallots, the 1/8 tsp pepper, the thyme and bay leaf.
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11
Cover and cook for 3 minutes for medium-rare, or until done to your liking.
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12
Transfer the filets to warmed individual plates.
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13
Continue cooking the vegetables, uncovered, until just tender, 1 minute more.
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14
Add the sauce, bring to a boil and stir in the remaining 2 Tbs butter.
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15
Cook, stirring occasionally, until the sauce thickens, 7 to 10 minutes.
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16
Remove the thyme sprig and bay leaf and discard.
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17
Stir in the parsley.
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18
Spoon the sauce and vegetables around the filets and serve immediately.
