Beef Tenderloin With Bordelaise Sauce, Caramelized Carrots And S

• For the bordelaise sauce
• 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

1. To make the bordelaise sauce, in a 3-quart saucepan over medium heat, melt the butter.
2. Add the shallots and saute, stirring occasionally, until tender and lightly golden, 6 to 8 minutes.
3. Add the pepper, bay leaf and thyme and stir to mix.
4. Add the wine, bring to a boil and cook, stirring occasionally, until the liquid is reduced to 1/2 cup, 15 to 20 minutes.
5. Add the stock and bring to a simmer, skimming off any excess fat, and cook for 15 minutes.
6. Strain the sauce through a fine-mesh sieve into a clean saucepan and keep warm over very low heat.
7. In a 10-inch fry pan over medium-high heat, melt 1 Tbs of the butter.
8. Season the filets with salt and pepper.
9. When the butter is hot, add the filets and sear until golden underneath, about 2 minutes.
10. Using a pair of tongs, turn the filets, and add the carrot, shallots, the 1/8 tsp pepper, the thyme and bay leaf.
11. Cover and cook for 3 minutes for medium-rare, or until done to your liking.
12. Transfer the filets to warmed individual plates.
13. Continue cooking the vegetables, uncovered, until just tender, 1 minute more.
14. Add the sauce, bring to a boil and stir in the remaining 2 Tbs butter.
15. Cook, stirring occasionally, until the sauce thickens, 7 to 10 minutes.
16. Remove the thyme sprig and bay leaf and discard.
17. Stir in the parsley.
18. Spoon the sauce and vegetables around the filets and serve immediately.

bordelaise sauce, unsalted butter, shallots, freshly cracked pepper, bay leaf, thyme, sauvignon wine, beef stock, unsalted butter, filet of beef, salt, freshly cracked pepper, carrot, shallots, thyme, bay leaf, parsley

Taken from www.food.com/recipe/beef-tenderloin-with-bordelaise-sauce-caramelized-carrots-and-s-54963 (may not work)