Beef Tenderloin w/ Bordelaise Sauce, Caramelized Carrots and Shallots
- Servings: 2
- 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 Tbs. chopped fresh flat-leaf parsley
- Bordelaise Sauce (see recipe)
- Prepare Bordelaise Sauce following recipe.
- 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.
Tender beef filets served with a rich, velvety sauce are what you might envision for a romantic dinner. What comes as a surprise is the simplicity of this recipe. To save time, you can prepare the bordelaise sauce a day or two in advance and refrigerate it until ready to serve. This dish deserves your best Cabernet Sauvignon or red Bordeaux as an accompaniment. Since the sauce can be made ahead it gives you more time to spend with your SO! As for the veggies, you could sub your favs.