Beef Tenderloin With Bordelaise Sauce Caramelized Carrots And S

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Steps

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

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

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

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

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

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

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Season the filets with salt and pepper.

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

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

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Transfer the filets to .

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Ingredients

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unsalted butter, shallots, cracked pepper, bay leaf, fresh thyme, cabernet sauvignon wine, veal stock, filet of beef, salt, carrot, fresh flat-leaf parsley