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"Hunger is the best sauce in the world."--Cervantes

Beef Tenderloin with Bordelaise Sauce Recipe

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This recipe for Beef Tenderloin with Bordelaise Sauce is from The Potluck Friends Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 1/2 lb. beef tenderloin roast
SAUCE:
3 T. butter
3 T. flour
1 tsp. minced onion
1 c. canned bouillon (Campbell's)
2 T. burgundy wine
1 T. lemon juice
1/2 tsp. tarragon
1 tsp. chopped parsley
Directions:
Directions:
Place beef on a rack. Sprinkle with salt & pepper. Roast uncovered 45 minutes at 450º or until at desired internal temperature.
SAUCE:
Melt butter in a saucepan. Remove from heat. In jar with a screw lid, mix flour with some bouillon, shaking and adding bouillon slowly to blend. Add mixture to saucepan with butter, then add the remaining bouillon and the rest of the ingredients. Cook over low heat, stirring constantly, till thickened.
Number Of Servings:
Number Of Servings:
2 - 3
Personal Notes:
Personal Notes:
This is always our special Christmas dinner. For 5 people, I usually use a 3 lb. roast and double the sauce. The sauce can be made a day ahead and kept refrigerated, just warming it up before serving. We also have cooked the tenderloin on the barbecue, spreading it with butter as it cooks. Use a meat thermometer to cook it to rare, medium rare, well-done, etc. Remember that it will continue cooking while you let it sit, covered with foil, for a few minutes before carving it.

 

 

 

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