Stuffed Filet of Beef with Bordelaise Sauce
- Yield 8 servings
Serve this impressive dish at your next dinner party.
- 2 large onions, thinly sliced
- 1/4 cup vegetable oil
- 3 tablespoons butter
- 1 -- garlic clove, minced
- 1/3 cup chopped, cooked ham
- 1 teaspoon freshly ground pepper
- 1 teaspoon salt
- 3/4 teaspoon dried thyme
- 1 -- egg yolk, beaten
- 1/4 cup minced fresh parsley
- 4 pounds beef tenderloin
- Bordelaise Sauce:
- 2 tablespoons butter
- 2 tablespoons finely chopped green onion
- 3/4 cup dry red wine
- 1 1/2 cups brown sauce or canned beef gravy
- 2 tablespoons lemon juice
- 2 tablespoons minced parsley
- -- Salt to taste
- -- Cayenne pepper to taste
- 3/4 cup sliced, cooked mushrooms
- 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).