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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Ingredients
