Beef Tenderloin With Bordelaise Sauce Caramelized Carrots And S Food

BEEF TENDERLOIN WITH BORDELAISE SAUCE, CARAMELIZED CARROTS AND S

Steps:

• To make the bordelaise sauce, in a 3-quart saucepan over medium heat, melt the butter.
• Add the shallots and sauté, stirring occasionally, until tender and lightly golden, 6 to 8 minutes.
• Add the pepper, bay leaf and thyme and stir to mix.
• Add the wine, bring to a boil and cook, stirring occasionally, until the liquid is reduced to 1/2 cup, 15 to 20 minutes.
• Add the stock and bring to a simmer, skimming off any excess fat, and cook for 15 minutes.
• Strain the sauce through a fine-mesh sieve into a clean saucepan and keep warm over very low heat.
• In a 10-inch fry pan over medium-high heat, melt 1 Tbs of the butter.
• Season the filets with salt and pepper.
• When the butter is hot, add the filets and sear until golden underneath, about 2 minutes.
• Using a pair of tongs, turn the filets, and add the carrot, shallots, the 1/8 tsp pepper, the thyme and bay leaf.
• Cover and cook for 3 minutes for medium-rare, or until done to your liking.
• Transfer the filets to warmed individual plates.
• Continue cooking the vegetables, uncovered, until just tender, 1 minute more.
• Add the sauce, bring to a boil and stir in the remaining 2 Tbs butter.
• Cook, stirring occasionally, until the sauce thickens, 7 to 10 minutes.
• Remove the thyme sprig and bay leaf and discard.
• Stir in the parsley.
• Spoon the sauce and vegetables around the filets and serve immediately.

BEEF BORDELAISE

Steps:

• Pan broil tenderloins in butter until a little underdone. Keep warm.
• In same pan, saute shallots.
• Add wine, bay leaf, and thyme; simmer until reduced to about 1/4 cup.
• Remove bay leaf.
• Strain Juice through sieve, rubbing shallots through; reserve.
• Saute mushrooms in 2 tablespoons butter.
• Stir in flour until smooth.
• Add broth; cook and stir until boiling and thickened.
• Add salt and pepper to taste; add wine mixture.
• If too thick, thin with water; if too thin, cook longer.
• Serve sauce over beef.