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


  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).




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