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Recipe: Roast Beef Tenderloin With Bordelaise Sa
Bordelaise Sauce
- 2 tbsp butter
- 1 green onion or shallot, finely chopped
- 1 sliced carrot
- 1 sliced onion
- Parsley sprig
- 6 peppercorns
- 1 whole clove
- 1/2 bay leaf
- 2 tbsp all-purpose flour
- 1 10 3/4 oz. can beef broth
- 1 tsp salt
- 1/8 tsp ground white pepper
- 1 cup dry red wine
- 1 tbsp snipped parsley
Roast:
For sauce:
Melt butter in a medium skillet.
Add green onion or shallot, sliced onion, sliced carrot, parsley sprig, peppercorns, clove, and bay leaf.
Cook and stir until vegetables are tender but not brown.
Add flour; cook and stir until flour is lightly browned.
Add broth; cook and stir until thickened and bubbly.
Cook and stir 1 minute more.
Strain Bordelaise sauce into a container.
Stir in salt, pepper, wine, and snipped parsley.
Cover; refrigerate overnight to allow flavors to blend.
Roast Beef Tenderloin:
- Preheat oven to 250° F.
- About 45 minutes before serving time, trim fat from beef tenderloin.
- Place tenderloin on rack, put in oven and cook for 45 minutes.
- Remove sauce from refrigerator and heat slowly.
Serve with Bordelaise sauce. Makes 8 Servings.
Tangy 7-bone Roast |
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