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Beef Tenderloin with Bordelaise Sauce, Caramelized Carrots and Shallots

Williams Sonoma
  • 73 minutes
  • Serves 2

INGREDIENTS

2

Beef filets

2

Bay leaf

1

Carrot

1 tbsp

Flat-leaf parsley, fresh

4

Shallot

6

Thyme, fresh sprigs

1

Thyme, fresh sprig

2 cups

Veal or beef stock, unsalted

1 tbsp

Pepper, freshly cracked

1

Pepper, Freshly cracked

1

Salt

4 1/2 tbsp

Butter, unsalted

1

bottle Cabernet sauvignon