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Beef Tenderloin with Bordelaise Sauce, Caramelized Carrots and Shallots
WILLIAMS-SONOMA16Ingredients
73Minutes
610Calories
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Ingredients
US|METRIC
2 SERVINGS
- 1 1/2 Tbsp. unsalted butter
- 2 shallots (chopped)
- 1 Tbsp. cracked pepper (freshly)
- 1 bay leaf
- 8 thyme sprigs (fresh)
- 375 mL cabernet sauvignon (about)
- 2 cups veal stock (unsalted)
- 3 Tbsp. unsalted butter
- 2 filets (beef, preferably prime, each 6 oz., well trimmed)
- salt (to taste)
- cracked pepper (Freshly, 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 thyme sprig (fresh)
- 1 bay leaf
- 1 Tbsp. fresh flat leaf parsley (chopped)
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NutritionView More
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610Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories610Calories from Fat250 |
| % DAILY VALUE |
| Total Fat28g43% |
| Saturated Fat16g80% |
| Trans Fat |
| Cholesterol70mg23% |
| Sodium800mg33% |
| Potassium1240mg35% |
| Protein12g |
| Calories from Fat250 |
| % DAILY VALUE |
| Total Carbohydrate48g16% |
| Dietary Fiber2g8% |
| Sugars2g |
| Vitamin A180% |
| Vitamin C60% |
| Calcium15% |
| Iron20% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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