Beef Tenderloin With Bordelaise Sauce, Caramelized Carrots and S

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1hr 40mins

Ingredients Nutrition


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

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