Beef Tenderloin With Bordelaise Sauce, Caramelized Carrots And S

Total Time: 1 hr 40 mins Preparation Time: 30 mins Cook Time: 1 hr 10 mins

Ingredients

• Servings: 2
• 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

Recipe

• 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.