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Beef Tenderloin with Sauce Bordelaise




Source of Recipe


Internet


List of Ingredients




1 whole beef tenderloin (5 to 6 pounds)
olive oil
sea salt
black pepper, coarsely ground

Bordelaise Sauce:
1 cup dry red wine (preferably Bordeaux)
1/4 cup chopped shallots
1/2 teaspoon fresh marjoram leaves, or 1/4 teaspoon dried marjoram
1/2 teaspoon fresh thyme leaves, or 1/4 teaspoon dried thyme
1 small bay leaf
1/4 teaspoon salt
1/8 teaspoon black pepper
1 cup beef broth

1tablespoon cold butter
1 tablespoon all-purpose flour

1 teaspoon lemon juice


Recipe



Method Pre-heat the oven to 425 degrees. Rub the tenderloin with olive oil and sprinkle with salt and black pepper. Transfer the tenderloin to a rack placed in a large shallow roasting pan. Roast the tenderloin for about 40 to 50 minutes, or until an instant-read thermometer placed in the thickest part of the meat reaches 125 to 130 degrees for rare to medium rare, or 135 to 140 degrees for medium. Tent the tenderloin with aluminum foil and let rest for 20 to 30 minutes before carving.

Bordelaise Sauce: In a small saucepan, combine the red wine, shallots, herbs, salt and pepper. Simmer the mixture over medium heat until it is reduce by half, 8 to 10 minutes. Add the beef broth and again reduce the mixture by half. When the sauce is nearly reduced, mash the butter with a folk and incorporate the flour; then form the mixture into a ball. Pinch off small pieces of the ball and whisk into the simmering sauce, adding as much as needed to thicken the sauce slightly. Stir in the lemon juice. Remove the pan from the heat and strain to remove the shallots and herbs.

To serve, carve the tenderloin into 1/2-inch thick slices and top with the Bordelaise sauce. Serve 8.