CLASSIC BEEF TENDERLOIN WITH BORDÉLAISE SAUCE

Indulge in a restaurant-quality dish featuring tender beef tenderloin seasoned simply with black pepper and rosemary, elevated by a rich Bordelaise sauce made from red wine, demi-glace, and butter. Perfect for an elegant dinner paired with the same wine used in the sauce.

🕒 Prep Time: 10 min

🍳 Cook Time: 30 min
🍰 Yield: 4 servings

🥩 Ingredients

For the Beef Tenderloin:

800 g beef tenderloin
2 tbsp whole black peppercorns
Sea salt, to taste
2 sprigs fresh rosemary

For the Bordelaise Sauce:

1/2 cup dry red wine (Pinot Noir, Merlot recommended)
1 sprig fresh thyme
1 bay leaf
1 tbsp finely chopped red onion
1/2 tsp whole black peppercorns
3 heaping tbsp demi-glace
1 tsp cornstarch or all-purpose flour
2 tbsp cold unsalted butter (80% fat)

👩‍🍳 Instructions

Prepare the Beef:

In a mortar and pestle, crush the black peppercorns with sea salt. Add finely chopped rosemary and spread this seasoning mix on a clean work surface.
Slice the beef tenderloin into 3 cm thick steaks. Press each steak into the seasoning mix to coat thoroughly.

Cook the Beef:

Heat 3 tbsp oil in a heavy skillet over medium-high heat. Cook 2-3 steaks at a time without crowding the pan.
Sear the first side for 4 minutes, then flip and cook the second side for 3 minutes for medium rare (adjust time for rarer or more well-done to your liking).
Transfer cooked steaks to a plate and cover loosely with aluminum foil to rest while preparing the sauce.

Make the Bordelaise Sauce:

In a small saucepan, combine red wine, chopped onion, thyme sprig, bay leaf, and peppercorns. Simmer over medium heat until reduced to about 2 tbsp.
Whisk in the demi-glace and cornstarch or flour dissolved in a tablespoon of water. Bring to a boil and cook for 2 minutes until slightly thickened.
Strain the sauce through a fine sieve into a clean saucepan. Reduce heat to low.
Add cold butter in small cubes gradually, whisking constantly until fully incorporated and sauce is glossy.
Taste and adjust seasoning with salt if needed.

Serve:

Plate the beef tenderloin slices alongside creamy mashed potatoes or your preferred side.
Generously drizzle with warm Bordelaise sauce.

💡 Tips

Use freshly cracked black pepper for maximum aroma and flavor.
Rest the steak after cooking to retain juices and tenderness.
The thickness of the sauce can be adjusted by varying cornstarch amount—start with 1 tsp for a syrupy sauce.
Pair with a full-bodied red wine for an authentic experience.

🎉 Perfect For

Elegant dinner parties
Special occasion meals
Wine-paired gourmet dinners

📝 Final Thoughts

This classic beef tenderloin with Bordelaise sauce is a timeless dish that combines the simplicity of perfectly cooked meat with the depth of a rich, wine-infused sauce. Using demi-glace enhances the sauce’s complexity, creating a luxurious flavor perfect for impressing guests or treating yourself.