Beef Tenderloin with Bordelaise Sauce
I came to prepare the beef tenderloin with Bordelaise sauce after I was left with some concentrated broth from a beef salad made for a large gathering. I used the broth instead of demi-glace, and it turned out to be a really successful sauce. Usually, I would cook the beef braised, but here I tried a quick-searing method, and the result pleasantly surprised everyone. The meat turned out juicy, even though I didn't use any rare cuts or complicated techniques.
Quick Info
Total time: approximately 40-50 minutes (preparation + cooking)
Preparation time: 10-15 minutes
Cooking time: 20-25 minutes
Servings: 3-4, depending on the amount of meat used
Difficulty: medium
Recipe type: main, suitable for lunch or a Sunday meal
Ingredients
For the steak:
- 500 g beef tenderloin (or young beef loin; if you have a larger piece, cut thick slices of about 3 cm)
- 1 tablespoon black peppercorns
- Sea salt (preferably coarse, but ground works too)
- 2 sprigs of rosemary (dried rosemary in a packet can also be used)
For the Bordelaise sauce:
- 1/2 cup dry red wine (like Pinot Noir or Merlot; country wine works too)
- 1 sprig of thyme
- 1 bay leaf
- 1 tablespoon finely chopped red onion
- 1/2 teaspoon black peppercorns
- 3 heaping tablespoons demi-glace (or 1 + 1/2 cups reduced meat and vegetable broth)
- 1 teaspoon cornstarch or flour
- 2 tablespoons cold butter (cut into cubes)
Preparation Method
1. Seasoning the meat
Crush the peppercorns with sea salt in a mortar. Add finely chopped rosemary. Spread the mixture on the work surface.
2. Cutting and seasoning
If the beef loin is larger, cut thick slices about 3 cm. If you have a tenderloin, no further cutting is needed. Roll each piece of meat in the seasoning on the work surface to coat evenly.
3. Searing the meat
Heat 3 tablespoons of oil in a wide pan over medium to high heat. Place the beef slices (2-3 at a time to avoid overcrowding). Sear each piece on the first side for 5 minutes, then flip and cook for another 4 minutes on the other side for a medium-rare steak.
If you prefer the meat rarer: sear for 2.5 minutes on each side.
For medium (pink in the middle): 4 minutes on the first side, 3 on the other.
4. Resting the meat
Remove the seared meat to a plate and cover with aluminum foil. Set aside while you prepare the sauce.
5. Bordelaise sauce – reducing the wine
In a small saucepan, combine the red wine, red onion, thyme, bay leaf, and peppercorns. Simmer over medium heat without a lid until the wine reduces significantly – about 2 tablespoons of liquid should remain.
6. Adding concentrated broth and thickening
Add the demi-glace (or reduced broth). Dissolve the cornstarch in a tablespoon of cold water (or do the same with flour) and pour it into the saucepan. Stir well and bring to a boil. Simmer for 2 minutes, stirring until it thickens slightly. If you want a thicker sauce, you can add a little more cornstarch or flour, also dissolved in cold water.
7. Finishing the sauce
Strain the sauce (if you prefer a very smooth texture; I often skip this step). Place the saucepan over low heat. Add the butter, one cube at a time, allowing each to melt before adding the next. Stir gently.
8. Taste the sauce and adjust for salt only if needed – usually, the broth or demi-glace is salty enough.
9. Serving
Slice the meat, place it on plates, and pour the Bordelaise sauce over it. Mashed potatoes pair very well on the side, but it's not mandatory.
Why I make this recipe often
I prepare it often because it doesn't require complicated techniques, and the flavor is clear. It uses up leftover concentrated broth, I don't need rare ingredients, and I can adjust the quantities based on what I have in the fridge. The meat turns out tender and doesn't dry out. The sauce is also good for other types of meat or even for vegetables.
Tips and Variations
Tips
- Don't overcrowd the meat in the pan, as it will release water and boil instead of searing.
- If you have medium-quality beef loin, it will still turn out well, just make sure it's not too old.
- You can also use country wine; the flavor will be fine as long as it's dry.
- Keep the meat covered after searing to help retain juiciness.
Substitutions
- Demi-glace can be replaced with a low-sodium meat and vegetable broth.
- Cornstarch can be substituted with flour, but make sure it's well dissolved.
- Fresh rosemary can be substituted with dried rosemary.
Variations
- Yellow onion can be used if you don't have red onion.
- Fresh thyme can be replaced with dried thyme.
- If you want a thicker sauce, you can slightly increase the amount of cornstarch.
Serving Ideas
- Mashed potatoes, boiled potatoes, or even a simple salad pair well with the steak.
- The Bordelaise sauce works with other types of meat – duck or pork, if you want to experiment.
Frequently Asked Questions
1. What do I do if I don't have concentrated broth or demi-glace?
Quickly reduce a small amount of regular meat and vegetable broth over medium heat until it reaches a small volume and is very concentrated. It won't have exactly the same depth as a demi-glace, but it will add flavor to the sauce.
2. Should the beef tenderloin be brought to room temperature before searing?
Yes, it's recommended to take the meat out of the fridge 30-60 minutes beforehand to ensure even cooking and tenderness.
3. What wine should I use if I don't have Pinot Noir or Merlot?
Any dry red wine will work, as long as it's not sweet. Country wine is fine for this recipe.
4. Can I store Bordelaise sauce in the fridge?
Yes, it lasts 2-3 days in the fridge in a closed container. You can reheat it over very low heat, stirring constantly.
5. How do I prevent the beef tenderloin from becoming tough?
Don't overcook it. For tenderness, follow the searing times for the given thickness and let the meat rest covered after searing.
Nutritional Values
Approximately, per serving (out of 4):
Calories: about 350-400 kcal
Protein: 27-30 g
Fat: 20-23 g
Carbohydrates: 5-7 g (depends on how much cornstarch/flour you use)
Values are approximate and vary depending on the meat, how much sauce you use, and any side dishes.
Storage and Reheating
Beef steak is best fresh, but it can be stored in the fridge for 1-2 days, covered. Reheat over low heat, covered, or very briefly in the microwave to avoid toughness. The sauce can be stored separately for 2-3 days and reheated gently over low heat. I do not recommend freezing this recipe, as it loses its texture.
I came to prepare the beef tenderloin with Bordelaise sauce after I was left with some concentrated broth from a beef salad made for a large gathering. I used the broth instead of demi-glace, and it turned out to be a really successful sauce. Usually, I would cook the beef braised, but here I tried a quick-searing method, and the result pleasantly surprised everyone. The meat turned out juicy, even though I didn't use any rare cuts or complicated techniques.
Quick Info
Total time: approximately 40-50 minutes (preparation + cooking)
Preparation time: 10-15 minutes
Cooking time: 20-25 minutes
Servings: 3-4, depending on the amount of meat used
Difficulty: medium
Recipe type: main, suitable for lunch or a Sunday meal
Ingredients
For the steak:
- 500 g beef tenderloin (or young beef loin; if you have a larger piece, cut thick slices of about 3 cm)
- 1 tablespoon black peppercorns
- Sea salt (preferably coarse, but ground works too)
- 2 sprigs of rosemary (dried rosemary in a packet can also be used)
For the Bordelaise sauce:
- 1/2 cup dry red wine (like Pinot Noir or Merlot; country wine works too)
- 1 sprig of thyme
- 1 bay leaf
- 1 tablespoon finely chopped red onion
- 1/2 teaspoon black peppercorns
- 3 heaping tablespoons demi-glace (or 1 + 1/2 cups reduced meat and vegetable broth)
- 1 teaspoon cornstarch or flour
- 2 tablespoons cold butter (cut into cubes)
Preparation Method
1. Seasoning the meat
Crush the peppercorns with sea salt in a mortar. Add finely chopped rosemary. Spread the mixture on the work surface.
2. Cutting and seasoning
If the beef loin is larger, cut thick slices about 3 cm. If you have a tenderloin, no further cutting is needed. Roll each piece of meat in the seasoning on the work surface to coat evenly.
3. Searing the meat
Heat 3 tablespoons of oil in a wide pan over medium to high heat. Place the beef slices (2-3 at a time to avoid overcrowding). Sear each piece on the first side for 5 minutes, then flip and cook for another 4 minutes on the other side for a medium-rare steak.
If you prefer the meat rarer: sear for 2.5 minutes on each side.
For medium (pink in the middle): 4 minutes on the first side, 3 on the other.
4. Resting the meat
Remove the seared meat to a plate and cover with aluminum foil. Set aside while you prepare the sauce.
5. Bordelaise sauce – reducing the wine
In a small saucepan, combine the red wine, red onion, thyme, bay leaf, and peppercorns. Simmer over medium heat without a lid until the wine reduces significantly – about 2 tablespoons of liquid should remain.
6. Adding concentrated broth and thickening
Add the demi-glace (or reduced broth). Dissolve the cornstarch in a tablespoon of cold water (or do the same with flour) and pour it into the saucepan. Stir well and bring to a boil. Simmer for 2 minutes, stirring until it thickens slightly. If you want a thicker sauce, you can add a little more cornstarch or flour, also dissolved in cold water.
7. Finishing the sauce
Strain the sauce (if you prefer a very smooth texture; I often skip this step). Place the saucepan over low heat. Add the butter, one cube at a time, allowing each to melt before adding the next. Stir gently.
8. Taste the sauce and adjust for salt only if needed – usually, the broth or demi-glace is salty enough.
9. Serving
Slice the meat, place it on plates, and pour the Bordelaise sauce over it. Mashed potatoes pair very well on the side, but it's not mandatory.
Why I make this recipe often
I prepare it often because it doesn't require complicated techniques, and the flavor is clear. It uses up leftover concentrated broth, I don't need rare ingredients, and I can adjust the quantities based on what I have in the fridge. The meat turns out tender and doesn't dry out. The sauce is also good for other types of meat or even for vegetables.
Tips and Variations
Tips
- Don't overcrowd the meat in the pan, as it will release water and boil instead of searing.
- If you have medium-quality beef loin, it will still turn out well, just make sure it's not too old.
- You can also use country wine; the flavor will be fine as long as it's dry.
- Keep the meat covered after searing to help retain juiciness.
Substitutions
- Demi-glace can be replaced with a low-sodium meat and vegetable broth.
- Cornstarch can be substituted with flour, but make sure it's well dissolved.
- Fresh rosemary can be substituted with dried rosemary.
Variations
- Yellow onion can be used if you don't have red onion.
- Fresh thyme can be replaced with dried thyme.
- If you want a thicker sauce, you can slightly increase the amount of cornstarch.
Serving Ideas
- Mashed potatoes, boiled potatoes, or even a simple salad pair well with the steak.
- The Bordelaise sauce works with other types of meat – duck or pork, if you want to experiment.
Frequently Asked Questions
1. What do I do if I don't have concentrated broth or demi-glace?
Quickly reduce a small amount of regular meat and vegetable broth over medium heat until it reaches a small volume and is very concentrated. It won't have exactly the same depth as a demi-glace, but it will add flavor to the sauce.
2. Should the beef tenderloin be brought to room temperature before searing?
Yes, it's recommended to take the meat out of the fridge 30-60 minutes beforehand to ensure even cooking and tenderness.
3. What wine should I use if I don't have Pinot Noir or Merlot?
Any dry red wine will work, as long as it's not sweet. Country wine is fine for this recipe.
4. Can I store Bordelaise sauce in the fridge?
Yes, it lasts 2-3 days in the fridge in a closed container. You can reheat it over very low heat, stirring constantly.
5. How do I prevent the beef tenderloin from becoming tough?
Don't overcook it. For tenderness, follow the searing times for the given thickness and let the meat rest covered after searing.
Nutritional Values
Approximately, per serving (out of 4):
Calories: about 350-400 kcal
Protein: 27-30 g
Fat: 20-23 g
Carbohydrates: 5-7 g (depends on how much cornstarch/flour you use)
Values are approximate and vary depending on the meat, how much sauce you use, and any side dishes.
Storage and Reheating
Beef steak is best fresh, but it can be stored in the fridge for 1-2 days, covered. Reheat over low heat, covered, or very briefly in the microwave to avoid toughness. The sauce can be stored separately for 2-3 days and reheated gently over low heat. I do not recommend freezing this recipe, as it loses its texture.