Beef Tenderloin With Bordelaise Sauce Caramelized Carrots And S Recipes

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HOW TO MAKE BORDELAISE SAUCE



How to Make Bordelaise Sauce image

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

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

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

BEEF TENDERLOIN WITH BORDELAISE SAUCE, CARAMELIZED CARROTS AND S



Beef Tenderloin With Bordelaise Sauce, Caramelized Carrots and S image

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

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

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.

BEEF BORDELAISE



Beef Bordelaise image

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

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

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

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