Beef Tenderloin With Bordelaise Sauce, Caramelized Carrots And S - cooking recipe

Ingredients

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

Preparation

To make the bordelaise sauce, in a 3-quart saucepan over medium heat, melt the butter.
Add the shallots and saute, 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.