Pictures: Beef tenderloin with mushroom bordelaise sauce

initial recipe

Boredalise Sauce Ingredients (4 servings)

1 tablespoon butter
2 tablespoons shallot, minced
2 teaspoon minced garlic (optional)
3 tablespoons butter
1 cup fresh straw mushrooms (or more if you like mushrooms)
1 cup beef broth
1/3 cup red wine
1 tablespoon Worcestershire sauce
1 bay leaf
1/4 teaspoon chopped fresh thyme
salt and pepper to taste
1 tablespoon cornstarch
2 tablespoons cold water

Meat: 16 oz tenderloin strip ("filet mignon" to the average butcher)




Melt 1 tablespoon of butter in a skillet over medium heat. Stir in the garlic and shallot, and cook until the shallot has softened and turned translucent, about 3 minutes.



Add the remaining 3 tablespoons of butter, then stir in the mushrooms once the butter has melted. Cook and stir the mushrooms until they begin to soften, about 5 minutes.



Pour in the beef broth, wine, and Worcestershire sauce; season with the bay leaf and thyme, and bring to a simmer over medium-high heat. Once simmering, season to taste with salt and pepper, reduce the heat to medium-low, and continue to cook, uncovered until the sauce reduces slightly, about 30 minutes. Be sure to NOT boil off the wine, this is a key flavor in the sauce.



Cut your tenderloin strip into medallions.


Season with olive oil, salt and vinegar and a dash of old bay. Bake in the oven at 400 to your likeness.



Just before you remove the meat from the oven, dissolve the corn starch in the cold water, and stir into the simmering sauce until thickened. Remove the bay leaf before serving.



Plate the tenderloin, douse the meat with the sauce. Garnish with your wife's favorite herb for extra points.