Beef Tenderloin with Horseradish-Spiked Bordelaise Sauce
Preheat oven to 400. Remove the leaves from the thyme sprigs and chop the thyme. Add the thyme to the oil and rub the outside of the beef tenderloin.
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Cooking tools:
- Roasting rack
- Roasting pan
- Duty skillet
- Two-quart saucepot
- Oven
- Stove
- Kitchen scale
- Cutting board
- Chef's knife
- Measuring spoon
- Measuring cup
- Mixing bowl
- Whisk
- Wooden spoon
- Serving platter
- Gravy boat
- Oven thermometer
- Instant-read thermometer
- Tongs
- Plate
- Kitchen timer
- Ladle
- Fine-mesh sieve
Ingredients
- 3 Sprigs Fresh Thyme
- ¼ cup Olive Oil
- 5 pounds Beef Tenderloin, cleaned
- 2 tsp kosher Salt
- 2 tsp Black Pepper, freshly ground
- 2 Tbl Unsalted Butter
- ½ cup Yellow Onion, small dice
- ⅓ cup Carrot, peeled, small dice
- ¼ cup Celery, small dice
- 2 tsp Garlic, minced
- ½ tsp Salt
- 2 Tbl Tomato Paste
- ½ tsp Black Pepper, freshly ground
- 1 cup Dry Red Wine
- 1 Bay Leaf
- 1 quart Veal Stock (or rich beef stock)
- 3 Tbl Prepared Horseradish
- 1 tsp Fresh Thyme Leaves, chopped
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