Beef Tenderloin With Bordelaise Sauce Caramelized Carrots And S Recipes

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HOW TO MAKE BORDELAISE SAUCE

This is a simple version of the classic French red wine and shallot reduction sauce. It's fantastic on a steak, roast beef, or whatever!

Provided by Chef John

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes

Time 45m

Yield 6

Number Of Ingredients 6



How to Make Bordelaise Sauce image

Steps:

  • Place butter and shallots into a saucepan with pinch of salt; cook and stir shallots over medium-low heat until caramelized and browned, about 20 minutes. Stir occasionally. Add red wine and bring to a simmer.
  • Reduce heat to low; cook until wine is nearly evaporated and pan juices are thick and slightly syrupy. Watch carefully, mixture burns easily. Add veal stock, return to a simmer, and cook until reduced by half and sauce is slightly thickened, about 10 minutes.
  • Pour sauce through a fine mesh strainer set over a container. Tap the strainer with a spoon while straining and squeeze out the last remaining drops of sauce from the residue. Season sauce to taste with salt and black pepper.

Nutrition Facts : Calories 82.3 calories, Carbohydrate 8.9 g, Cholesterol 1.8 mg, Fat 1.1 g, Fiber 0.4 g, Protein 2.4 g, SaturatedFat 0.5 g, Sodium 40.4 mg, Sugar 2.5 g

1 teaspoon butter
4 large shallots, peeled and sliced
1 pinch salt
1 cup red wine
2 cups veal stock
salt and freshly ground black pepper to taste

BEEF TENDERLOIN WITH BORDELAISE SAUCE, CARAMELIZED CARROTS AND S

Make and share this Beef Tenderloin With Bordelaise Sauce, Caramelized Carrots and S recipe from Food.com.

Provided by Mimi Bobeck

Categories     Roast Beef

Time 1h40m

Yield 2 serving(s)

Number Of Ingredients 16



Beef Tenderloin With Bordelaise Sauce, Caramelized Carrots and S image

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.

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

BEEF BORDELAISE

Make and share this Beef Bordelaise recipe from Food.com.

Provided by DonnaRose

Categories     Steak

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 7



Beef Bordelaise image

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.

Nutrition Facts : Calories 48, Fat 0.4, Cholesterol 0.3, Sodium 251.7, Carbohydrate 2.3, Fiber 0.1, Sugar 0.1, Protein 1.3

6 -8 beef tenderloin steaks
2 tablespoons finely chopped shallots
3/4 cup dry cabernet sauvignon wine or 3/4 cup other red wine
1 bay leaf
1 pinch thyme
1/2 cup fresh mushrooms or 1/4 cup canned mushroom
1 3/4 cups strong beef broth

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