Beef Bordelaise is one of those staple French dishes you should add to your recipe box when you want to get really fancy. If you have never experienced this classic dish in a fine dining setting, then you have not really lived. There is much to be said about experiencing a meal in a real fine dining restaurant.
One that offers a tasting menu with several courses is usually a pretty good indication. If you happen to live in an area though in the middle of nowhere, your fine dining options may be limited which is why I recommend recreating this dish at home.
Ingredients
- 1 1/2 Tbs. unsalted butter
- 2 shallots, chopped
- 1 Tbs. freshly cracked pepper
- 1 bay leaf
- 6 to 8 fresh thyme sprigs
- 1 bottle (375ml) Cabernet Sauvignon (about
1 1/3 cups)- 2 cups unsalted veal or beef stock
- 3 Tbs. unsalted butter
- 2 beef filets (preferably prime), each 6 oz., well trimmed
- Salt, to taste
- Freshly cracked pepper, to taste, plus 1/8 tsp.
- 1 carrot, cut into 1/4-inch dice (about 1 cup)
- 2 shallots, cut into 1/4-inch dice (about 1 cup)
- 1 fresh thyme sprig
- 1 bay leaf
- 1 Tbs. chopped fresh flat-leaf parsley
Directions
For the Sauce
- To make the Bordelaise sauce, in a 3-quart saucepan over medium heat, melt the butter. Add the shallots and sauté, stirring occasionally, until tender and lightly golden, 6 to 8 minutes. Add the pepper, bay leaf and thyme and stir to mix. Add the wine, bring to a boil and cook, stirring occasionally, until the liquid is reduced to 1/2 cup, 15 to 20 minutes. Add the stock and bring to a simmer, skimming off any excess fat, and cook for 15 minutes. Strain the sauce through a fine-mesh sieve into a clean saucepan and keep warm over very low heat.
For the meat
-
In a 10-inch fry pan over medium-high heat, melt 1 Tbs. of the butter. Season the filets with salt and pepper. When the butter is hot, add the filets and sear until golden underneath, about 2 minutes. Using a pair of tongs, turn the filets, and add the carrot, shallots, the 1/8 tsp. pepper, the thyme and bay leaf. Cover and cook for 3 minutes for medium-rare, or until done to your liking. Transfer the filets to warmed individual plates.
-
Cooking the vegetables, uncovered, until just tender, 1 minute more. Add the sauce, bring to a boil and stir in the remaining 2 Tbs. butter. Cook, stirring occasionally, until the sauce thickens, 7 to 10 minutes. Remove the thyme sprig and bay leaf and discard. Stir in the parsley. Spoon the sauce and vegetables around the filets and serve immediately.
Recipe source: William-Sonoma
Photo source: Martha Stewart Weddings
