Beef Tenderloin Tips Bordelaise Recipe

Heat olive oil in a large skillet over medium-high heat. Season beef tenderloin tips with salt and black pepper. Add the beef to the skillet and sear until browned on all sides, about 4-5 minutes. Remove from skillet and set aside.

Sauté shallots and mushrooms

In the same skillet, melt butter over medium heat. Add minced shallots and sauté until translucent, about 2 minutes. Add sliced mushrooms and cook until browned, about 5 minutes.

Reduce red wine

Pour in the red wine and bring to a simmer. Let it reduce by half, about 5-7 minutes.

Add broth and thyme

Add beef broth and fresh thyme. Simmer for another 5 minutes.

Thicken sauce

Mix cornstarch with water to create a slurry. Stir into the sauce and cook until thickened, about 2 minutes.

Return the beef to the skillet, coating it in the sauce. Cook for an additional 2 minutes to heat through.

Boil the cubed potatoes in salted water until tender, about 15-20 minutes. Drain and return to the pot.

Add butter, milk, salt, and pepper to the potatoes. Mash until smooth and creamy.

In a small saucepan, bring water to a boil. Add peas and baby carrots and cook for 3-4 minutes until tender. Drain and toss with butter.

Serve the beef tenderloin tips on a plate with a generous amount of mushroom-red wine sauce. Add a side of mashed potatoes and seasoned peas and baby carrots.