Beef Tenderloin With Bordelaise Sauce, Caramelized Carrots and S |
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Prep Time: 30 Minutes Cook Time: 1 Minutes |
Ready In: 31 Minutes Servings: 2 |
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Ingredients:
1 1/2 tablespoons unsalted butter |
2 shallots, chopped |
1 tablespoon freshly cracked pepper |
1 bay leaf |
6 -8 sprigs fresh thyme |
1 (375 ml) bottle cabernet sauvignon wine (about 1 1/3 cups) |
2 cups unsalted veal stock or 2 cups beef stock |
3 tablespoons unsalted butter |
2 (6 ounce) filet of beef, well trimmed (preferably prime) |
salt, to taste |
1/8 teaspoon freshly cracked pepper, plus more to taste |
1 carrot, cut into 1/4 inch dice (about 1 cup) |
2 shallots, cut into 1/4 inch dice (about 1 cup) |
1 sprig fresh thyme |
1 bay leaf |
1 tablespoon chopped fresh flat-leaf parsley |
Directions:
1. To make the bordelaise sauce, in a 3-quart saucepan over medium heat, melt the butter.
2. Add the shallots and sauté, stirring occasionally, until tender and lightly golden, 6 to 8 minutes.
3. Add the pepper, bay leaf and thyme and stir to mix.
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. Add the stock and bring to a simmer, skimming off any excess fat, and cook for 15 minutes.
6. Strain the sauce through a fine-mesh sieve into a clean saucepan and keep warm over very low heat.
7. In a 10-inch fry pan over medium-high heat, melt 1 Tbs of the butter.
8. Season the filets with salt and pepper.
9. When the butter is hot, add the filets and sear until golden underneath, about 2 minutes.
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. Cover and cook for 3 minutes for medium-rare, or until done to your liking.
12. Transfer the filets to warmed individual plates.
13. Continue cooking the vegetables, uncovered, until just tender, 1 minute more.
14. Add the sauce, bring to a boil and stir in the remaining 2 Tbs butter.
15. Cook, stirring occasionally, until the sauce thickens, 7 to 10 minutes.
16. Remove the thyme sprig and bay leaf and discard.
17. Stir in the parsley.
18. Spoon the sauce and vegetables around the filets and serve immediately.
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