Beef Tenderloin With Bordelaise Sauce, Caramelized Carrots And Shallots

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Williams-Sonoma
Nutrition per serving    (USDA % daily values)
CAL
613
FAT
138%
CHOL
70%
SOD
60%

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Ingredients for 2 servings

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 Tbs. chopped fresh flat-leaf parsley

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