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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 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. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
butter	1 1/2	1/2	unsalted	128.25	5.8927	4.0072	10.8
shallot	2		chopped	230.4	53.76	8.0	0.32
pepper	1	tablespoon	cracked	1.86	0.4315	0.08	0.0158
bay leaf	1			-	-	-	-
thyme	6 -8	sprigs		-	-	-	-
cabernet sauvignon wine	1	bottle		-	-	-	-
veal stock beef	2	cups	unsalted	-	-	-	-
butter	3	tablespoons	unsalted	128.25	5.8927	4.0072	10.8
filet beef	2		trimmed	110.56299999999999	0.1701	16.6298	4.8421
salt				-	-	-	-
pepper	1/8	teaspoon	cracked	1.86	0.4315	0.08	0.0158
carrot	1	cup	cut	52.48	12.2624	1.1904	0.3072
shallot	2	cup	cut	230.4	53.76	8.0	0.32
thyme	1	sprig		-	-	-	-
bay leaf	1			-	-	-	-
flat leaf parsley	1	tablespoon	chopped	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.