Shelly's Recipe

BEEF TENDERLOIN WITH BORDELAISE SAUCE, CARAMELIZED CARROTS AND SHALLOTS

Category: Roasts/Tenderloin - Beef

For the bordelaise sauce:
1 1/2 tbsp unsalted butter
2 shallots, chopped
1 tbsp freshly cracked pepper
1 bay leaf
6 to 8 fresh thyme sprigs
1 bottle (375ml) Cabernet Sauvignon (about 1 1/3 cups)
2 cups unsalted veal or beef stock

3 tbsp unsalted butter
2 beef filets (preferably prime), each 6 oz., well trimmed
Salt, to taste
Freshly cracked pepper, to taste, plus 1/8 tsp
1 carrot, cut into 1/4-inch dice (about 1 cup)
2 shallots, cut into 1/4-inch dice (about 1 cup)
1 fresh thyme sprig
1 bay leaf
1 tbsp chopped fresh flat-leaf parsley

To make the bordelaise sauce, in a 3-quart saucepan over medium heat, melt the butter. Add the shallots and saute, 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 tbsp 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 tbsp 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. Serves 2.