Beef Tenderloin with Bordelaise Sauce, Caramelized Carrots and Shallots

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(2) Course Main Dishes

Ingredients in this Recipe

1 1/2 Tbs. unsalted butter
1 bay leaf
1 carrot, cut into 1/4 inch dice (about 1 cup)
1 Tbs. chopped fresh flat leaf parsley
2 beef filets (preferably prime), each 6 oz., well trimmed
2 cups unsalted veal or beef stock
2 shallots, chopped
6 to 8 fresh thyme sprigs
Salt, to taste

Recipe Preparation

See Full Recipe at Williams-Sonoma

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