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Beef Tenderloin with Bordelaise Sauce, Escoffier styled etouffée Carrots

2019-05-30
  • This Post
  • Chef : François
  • Category: Recipe
  • Posted on: Thursday May 30, 2019
  • Comments : No Comment
  • Languages :  English  |   Français

   La version Française se trouve ICI
Beef Tenderloin with Bordelaise Sauce, Escoffier styled etouffée Carrots 








About this recipe

I already told you that I was eating less and less meat over the years. However, when I am in a upscale restaurant, and they have a meat dish with the Bordelaise Sauce on their menu, I make an exception... this dish is a classic French dish that only top chefs know to make correctly

Steak in Bordelaise sauce


 

And I tried many recipes, but Paul Bocuse's version is one of the best I have made, and that's the recipe I am showing you

Steak in Bordelaise sauce


 

The meat comes with this wonderful Sauce, and with slow cooked carrots, a method "à l'étouffée" I learned at the Escoffier school

Steak in Bordelaise sauce


 

Wonderful dish you will enjoy, if you like French style meat

Steak in Bordelaise sauce


 

Ingredients

Steak in Bordelaise sauce
 
some Beef

Some Bordelaise Sauce. For the recipe, click HERE

 side dish

some Carrots

 

You will need...

Steps

Steak in Bordelaise sauce

The Sauce

1. Start making the Bordelaise Sauce, a recipe from top chef Bocuse ("the chef of the century” ).

You may prepare it in advance and refrigerate.

For the recipe, see ICI

 

The carrots

2. I found these

Carrots

in May, in a Farmers market in Pasadena, California. Aren't they cute ? They will make the dish more colorful

3. Trim the

Carrots

stems, and leave 0.39" (or 25/64" or 1 cm) of the green stem, like in French restaurants

4. Trim their ends so that all the carrots have the same length

5. If your

Carrots

are too large, you may want to cut them lengthwise, to make them thiner and more elegant
Steak in Bordelaise sauceSteak in Bordelaise sauceSteak in Bordelaise sauceSteak in Bordelaise sauce

6. I am showing you the cooking method "à l´étoufée", as I learned at the Escoffier cooking school

7.  Cook

on very low heat (simmer)

in a skillet, with a small quantity of water

8. The water must not exceed 1/4 of the height of the carrots in the pan

9. This slow cook method make the carrots tender and fully cooked, but they keep their shape and color perfectly

10. As the water evaporates, keep adding water as needed during the cooking

11. To know the carrots are cooked, you may use a sharp knife and put it in the carrots
Steak in Bordelaise sauceSteak in Bordelaise sauceSteak in Bordelaise sauce

The Meat

12. For the

Beef

, I chose Tenderloin, that I found at Trader Joe's. I recommend Tenderloin or Filet Mignon

13. Here's the "almost-sous-vide" method : Place the

Beef

in plastic bags (make sure they don't melt in the heat)

14. Seal the bags and place them in simmering water

15.  Cook for

10/15 minutes

Steak in Bordelaise sauceSteak in Bordelaise sauceSteak in Bordelaise sauce

16.  Then, take the meat out of the bags, and cook butter in a skillet

on very high heat



17. Once the butter is melted, and before it becomes brown, sear the meat

18. Do not overcook ! the meat is already cooked through, you just want to sear and brown it
Steak in Bordelaise sauce

Serving the dish

19. I like to cut the meat before serving, something that chefs usually don't do

20.  Warm the Bordelaise sauce, and cover the meat

21. Place the cooked carrots
Steak in Bordelaise sauceSteak in Bordelaise sauce


Result

Ready !

Steak in Bordelaise sauce


 

Soooooo good, makes it worth the extra effort !

Steak in Bordelaise sauce


 

The result and the pix





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What to cook with...

5 spice powder

, Almond extract,

Almond paste

, Almond powder,

Almonds

, Avocado,

Basil

, Beef,

Beef stock

,

Bordelaise sauce

,

Brown sauce

,

Buttermilk

,

Candied orange

,

Cardamom

, Carrots,

Celery

, Chicken,

Chicken liver

,

Chicken stock

,

Chili powder

,

Chipotle

, Chocolate,

Chorizo

, Cilantro, Cinnamon,

Cloves

,

Coca cola

,

Cocoa Powder

,

Coconut

,

Coconut mousse

,

Coffee

,

Cognac

,

Coriander powder

,

Crème fraiche

, Cumin, Diced bacon,

Dry yeast

, Egg Whites, Egg yolks, Eggs,

Espelette pepper

,

Fennel

,

Fenugreek

,

Fermented milk

,

Fish

,

Fish stock

,

Fish stock

, Garlic,

Genoa bread

,

Gianduja

, Ginger, Glucose,

Glucose powder

, Grand marnier,

Grand marnier ice cream

, Green onion,

Ham

,

Ham hock

,

Hazelnuts

,

Hoisin sauce

, Honey, Hot peppers,

Ice cream

,

Ice cream stabilizer

,

Icing fondant

,

Inverted sugar

,

Italian meringue

,

Ketchup

, Ladyfingers,

Lamb

,

Lard

, Laurel (bay) leaves,

Leeks

,

Lemon

,

Lemon zests

,

Lobster

,

Madeira

,

Mango

,

Masa

, Mascarpone,

Mascarpone cream

,

Milk chocolate

, Milk powder,

Mint

, Mushrooms,

Neutral gel

,

Nuoc mam fish stock

,

Nutmeg

,

Olive oil

,

Olives

, Onions,

Orange juice

, Orange zests, Oranges,

Palm sugar

, Paprika,

Parmesan cheese

, Parsley,

Pastis

,

Pastry dough

,

Pearl sugar

,

Peppers

, Pistachio paste, Pistachios,

Pork

,

Potatoes

,

Powdered anis

,

Puff dough

,

Rabbit

,

Raisins

,

Raspberries

,

Raspberry jam

, Red wine, Rhubarb,

Rice

,

Rice vinegar

,

Ricotta cheese

,

Rosemary

,

Rum

,

Rye flour

,

Sablée Dough

,

Saffron

,

Salmon

,

Sausage

,

Sesame oil

,

Sesame seeds

, Shallots, Soy sauce,

Spinach leaves

,

Split peas

,

Strawberries

, Sweet Tart Dough, Thyme, Tomato paste,

Tomatoes

,

Tonka bean

,

Tuna fish

,

Turmeric

, Vanilla,

Vanilla Custard

,

Vanilla sugar

,

Vegetable shortening (crisco)

, Whipping cream,

Whiskey

,

White chocolate

,

White wine

,

Whole flour

,

Worcestershire sauce

,

Yeast

,

Yoghurt

,



some Beef

some Carrots