You are here: Home » Recipes » Stuffed Filet of Beef with Bordelaise Sauce Stuffed Filet of Beef with Bordelaise Sauce Recipe by Favorite Recipes Press Yield 8 servings Serve this impressive dish at your next dinner party. PrintEmail Ingredients 2 large onions, thinly sliced1/4 cup vegetable oil3 tablespoons butter1 -- garlic clove, minced1/3 cup chopped, cooked ham1 teaspoon freshly ground pepper1 teaspoon salt3/4 teaspoon dried thyme1 -- egg yolk, beaten1/4 cup minced fresh parsley4 pounds beef tenderloinBordelaise Sauce:2 tablespoons butter2 tablespoons finely chopped green onion3/4 cup dry red wine1 1/2 cups brown sauce or canned beef gravy2 tablespoons lemon juice2 tablespoons minced parsley -- Salt to taste -- Cayenne pepper to taste3/4 cup sliced, cooked mushrooms Instructions Saute onions in oil and butter until limp. Add garlic, ham, pepper, salt, and thyme. Stir in egg yolk and parsley. Cook for 3 minutes over medium heat. Slice the tenderloin, but not quite through, into 8 thick sections. Spoon mixture between each slice. Tie roast securely with string. Place meat on a roasting rack. Brush with additional oil or butter. Roast 45 to 50 minutes or until meat thermometer reaches 125F (for rare). Let meat stand for 10 minutes. Remove string. Serve with Bordelaise Sauce. For the sauce. In a saucepan, melt butter and saute green onions until transparent. Add wine; simmer until it is reduced by one-half. Add the remaining ingredients and heat thoroughly. Recipe reprinted with permission from The Junior League of Rochester’s For Goodness Taste (The Junior League of Rochester, Inc., Rochester, NY, 1991).