Best 2 Beef Tenderloin With Bordelaise Sauce Caramelized Carrots And S Recipes

Indulge in a culinary masterpiece with our Beef Tenderloin with Bordelaise Sauce, a dish that embodies elegance and sophistication. Prepared with the finest ingredients, this dish features tender beef tenderloin cooked to perfection and complemented by a rich and flavorful Bordelaise sauce. The caramelized carrots add a touch of sweetness, while the sautéed spinach provides a vibrant green contrast. This main course is sure to impress your guests and create a memorable dining experience.

Accompanying the main recipe, we also provide instructions for making the Bordelaise sauce, caramelized carrots, and sautéed spinach. The Bordelaise sauce is a classic French sauce made with red wine, shallots, and bone marrow, resulting in a smooth and savory accompaniment to the beef tenderloin. The caramelized carrots offer a delightful balance of sweetness and crunch, while the sautéed spinach adds a healthy and flavorful side dish.

Whether you're a seasoned chef or a home cook looking to elevate your culinary skills, this comprehensive guide will provide you with all the necessary steps and tips to create a restaurant-quality meal in the comfort of your own home.

Here are our top 2 tried and tested recipes!

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

Ingredients

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.

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

Ingredients

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

Tips:

For the perfect medium-rare tenderloin, cook it to an internal temperature of 135°F (57°C).
To make sure the sauce is smooth and lump-free, strain it through a fine-mesh sieve before serving.
If you don't have a kitchen torch, you can caramelize the carrots in a hot skillet over medium heat.
To make the roasted shallots, toss them with olive oil, salt, and pepper, and roast them in a preheated oven at 400°F (200°C) for about 20 minutes, or until they are tender and caramelized.
To make the mashed potatoes, peel and cube the potatoes and boil them in salted water until they are tender. Drain the potatoes and mash them with butter, milk, salt, and pepper until smooth and creamy.

Conclusion:

This beef tenderloin with bordelaise sauce, caramelized carrots, roasted shallots, and mashed potatoes is a truly special dish that is perfect for a romantic dinner or a special occasion. The tenderloin is cooked to perfection and the sauce is rich and flavorful. The carrots and shallots add a touch of sweetness and the mashed potatoes are the perfect accompaniment. This dish is sure to impress your guests and leave them wanting more.