Beef Tenderloin with Bordelaise Sauce, Caramelized Carrots and Shallots | Williams Sonoma

Ingredients

• 1 1/2 Tbs. unsalted butter
• 2 shallots, chopped
• 1 Tbs. freshly cracked pepper
• 1 bay leaf
• 6 to 8 fresh thyme sprigs
• 1 bottle (375ml) Cabernet Sauvignon (about<br> 1 1/3 cups)
• 2 cups unsalted veal or beef stock<br>
• 3 Tbs. unsalted butter
• 2 beef filets (preferably prime), each 6 oz., well   trimmed
• Salt, to taste
• Freshly cracked pepper, to taste, plus 1/8 tsp.
• 1 carrot, cut into 1/4-inch dice (about 1 cup)
• 2 shallots, cut into 1/4-inch dice (about 1 cup)
• 1 fresh thyme sprig
• 1 Tbs. chopped fresh flat-leaf parsley