Ingredients
-
-
1 1/2
-
2
-
1
-
1
-
6 - 8
-
1
-
2
-
3
-
2
-
-
1/8
-
1
-
2
-
1
Directions
Beef Tenderloin With Bordelaise Sauce, Caramelized Carrots and S, , The flavours all blend well A nice rich sauce over the steak good enough for company:)
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Steps
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1
Done
|
To Make the Bordelaise Sauce, in a 3-Quart Saucepan Over Medium Heat, Melt the Butter. |
|
2
Done
|
Add the Shallots and Saut, Stirring Occasionally, Until Tender and Lightly Golden, 6 to 8 Minutes. |
|
3
Done
|
Add the Pepper, Bay Leaf and Thyme and Stir to Mix. |
|
4
Done
|
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
Done
|
Add the Stock and Bring to a Simmer, Skimming Off Any Excess Fat, and Cook For 15 Minutes. |
|
6
Done
|
Strain the Sauce Through a Fine-Mesh Sieve Into a Clean Saucepan and Keep Warm Over Very Low Heat. |
|
7
Done
|
in a 10-Inch Fry Pan Over Medium-High Heat, Melt 1 Tbs of the Butter. |
|
8
Done
|
Season the Filets With Salt and Pepper. |
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9
Done
|
When the Butter Is Hot, Add the Filets and Sear Until Golden Underneath, About 2 Minutes. |
|
10
Done
|
Using a Pair of Tongs, Turn the Filets, and Add the Carrot, Shallots, the 1/8 Tsp Pepper, the Thyme and Bay Leaf. |
|
11
Done
|
Cover and Cook For 3 Minutes For Medium-Rare, or Until Done to Your Liking. |
|
12
Done
|
Transfer the Filets to Warmed Individual Plates. |
|
13
Done
|
Continue Cooking the Vegetables, Uncovered, Until Just Tender, 1 Minute More. |
|
14
Done
|
Add the Sauce, Bring to a Boil and Stir in the Remaining 2 Tbs Butter. |
|
15
Done
|
Cook, Stirring Occasionally, Until the Sauce Thickens, 7 to 10 Minutes. |
