Stuffed Filet of Beef with Bordelaise Sauce

  • Yield: 8 servings


2large onions, thinly sliced
1/4cup vegetable oil
3tablespoons butter
1-- garlic clove, minced
1/3cup chopped, cooked ham
1teaspoon freshly ground pepper
1teaspoon salt
3/4teaspoon dried thyme
1-- egg yolk, beaten
1/4cup minced fresh parsley
4pounds beef tenderloin
Bordelaise Sauce:
2tablespoons butter
2tablespoons finely chopped green onion
3/4cup dry red wine
1 1/2cups brown sauce or canned beef gravy
2tablespoons lemon juice
2tablespoons minced parsley
-- Salt to taste
-- Cayenne pepper to taste
3/4cup sliced, cooked mushrooms


  1. Saute onions in oil and butter until limp.
  2. Add garlic, ham, pepper, salt, and thyme.  Stir in egg yolk and parsley.
  3. Cook for 3 minutes over medium heat.
  4. Slice the tenderloin, but not quite through, into 8 thick sections.  Spoon mixture between each slice.
  5. Tie roast securely with string.  Place meat on a roasting rack.  Brush with additional oil or butter.
  6. Roast 45 to 50 minutes or until meat thermometer reaches 125F (for rare).
  7. Let meat stand for 10 minutes.  Remove string.  Serve with Bordelaise Sauce.
  8. For the sauce.  In a saucepan, melt butter and saute green onions until transparent.
  9. 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).