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Beef Tenderloin w/ Bordelaise Sauce Recipe

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This recipe for Beef Tenderloin w/ Bordelaise Sauce is from Food from the Heart, 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:  
4 Tenderloin of beef (fillets @ 4oz each)
Salt & Pepper to taste
1/4 c. Cognac
1 Tablespoon Veggie oil

Sauce:
Fresh mushrooms, preferably morels
2 Small shallots (2 tbsp.)
1 c. Heavy whipping cream
1/2 c. Harvey's Bristol cream sherry
Directions:
Directions:
Season fillets w/ salt & pepper & marinate in cognac for 20 mins per side. Put meat in hot oil for 5 mins on each side to seal in juices. Cool and refrigerate until sauce is nearly done. To make sauce, saute mushrooms & shallots in meat pan, adding a small bit of oil if necessary, for about 5 mins over med heat. Deglaze the pan with cream, scraping up the browned bits from meat & incorporate into sauce. Let sauce cook until reduced in half. Add the Harvey's Bristol cream & continue simmering over med heat until med brown & coats the back of the spoon. (20-30 mins) Remove meat & grill until done. Serve sauce over fillets. Serve w/ rice & broccoli.

 

 

 

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