Entree: United States – California Wine Country – Beef Tenderloin with Bordelaise Sauce (Pan-seared beef tenderloin steaks served with a classic red wine and bone marrow Bordelaise sauce)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 20 min

Additional 10 min

Total 50 min

Ingredients

- 4 beef tenderloin steaks, approx. 6 oz (170 g) each
- Kosher salt
- Freshly ground black pepper
- 2 tbsp (30 ml) vegetable oil
- 3 tbsp (45 g) unsalted butter, divided
- 2 tbsp (30 ml) olive oil
- 2 shallots, finely minced, about 1.5 oz (45 g)
- 2 sprigs fresh thyme
- 1 1/2 cups (360 ml) dry red wine (preferably Cabernet Sauvignon from California)
- 1 1/2 cups (360 ml) beef stock, low-sodium preferred
- 4 beef marrow bones, split, approx. 4 oz (115 g) marrow total
- 1 tbsp (15 ml) red wine vinegar
- 1 tsp (5 g) fresh cracked black peppercorns, lightly crushed
- 2 tbsp (30 g) cold unsalted butter, cubed (for mounting/finishing sauce)
- Optional: chopped fresh parsley for garnish

Instructions

1. Preheat oven to 400°F (205°C). Pat steaks dry and season both sides generously with kosher salt and freshly ground black pepper.
2. Heat a large ovenproof skillet over high heat. Add vegetable oil and 1 tbsp (15 g) butter. When shimmering, sear steaks 2 minutes per side until deeply browned.
3. Add a sprig of thyme to the pan and transfer skillet to oven. Roast steaks until medium-rare, about 6–8 minutes (internal temp ~130°F/54°C). Remove steaks to a cutting board, tent with foil and rest 8–10 minutes.
4. While steaks roast, make the Bordelaise: return skillet to medium heat (wipe out excess fat if necessary), add shallots and remaining 1 tbsp (15 g) butter and cook until softened, about 2 minutes.
5. Add red wine and scraped marrow from the split bones to the pan. Bring to a simmer and reduce by about two-thirds, scraping any browned bits from the pan, 8–12 minutes.
6. Add beef stock, crushed peppercorns, and thyme; simmer until sauce coats the back of a spoon, another 6–8 minutes. Remove thyme and strain sauce through a fine mesh sieve into a saucepan, pressing solids to extract flavor. Discard solids.
7. Stir in red wine vinegar and reduce slightly if needed. Off the heat, whisk in cold cubed butter, one piece at a time, until sauce is glossy and emulsified. Adjust seasoning with salt and pepper.
8. Slice steaks if desired, plate, and spoon warm Bordelaise over each portion. Garnish with chopped parsley if using and serve immediately with a California red wine.