- 10 medium shallots, thinly sliced
- 1 bottle (750 ml) Merlot
- 3 cups demiglace
- 16 fingerling or small new potatoes
- 1 pint pearl onions (about 32), preferably red, blanched and peeled
- 3 1/2 tablespoons unsalted butter
- 1 teaspoon sugar
- 16 baby carrots
- 3 medium Portobello mushrooms, stemmed
- Olive oil, for brushing
- Freshly ground pepper
- Eight 5-ounce beef tenderloin fillets
- 1 cup chervil sprigs
- 1 cup flat-leaf parsley sprigs, tough stems removed
- 1/2 cup very coarsely chopped chives
- 1/2 cup tarragon leaves
- 1/4 cup extra-virgin olive oil
- 2 tablespoons red wine vinegar
- Salt and freshly ground pepper
How to make this recipe
- Combine the shallots and wine in a heavy saucepan and boil over high heat until reduced to 2 tablespoons, about 45 minutes. Add the demiglace and boil until reduced to 2 cups, 10 to 15 minutes. Strain the sauce and return it to the saucepan.
- Preheat the oven to 425°. Spread the potatoes in a medium baking dish and bake for 35 minutes, or until tender. Meanwhile, in a small skillet, cover the pearl onions with water. Add 2 tablespoons of the butter, the sugar and a pinch of salt and bring to a boil over high heat. Cook until the water has evaporated, about 20 minutes. Stir constantly until the onions are glazed and lightly browned, about 3 more minutes.
- In a saucepan, cover the carrots with cold water. Add salt and bring to a boil over high heat. cook until just tender, about 7 minutes. Drain, rinse under cold water and drain again. Melt the remaining 1 1/2 tablespoons of butter in the saucepan, add the carrots and sauté until warmed through. Add the onions.
- Meanwhile, light a charcoal grill or preheat the broiler. Brush the mushrooms with olive oil, season with salt and pepper and grill or broil for about 7 minutes per side, or until tender and lightly charred. Let cool slightly, then slice the mushrooms. Season the beef with salt and pepper and grill or broil for about 5 minutes per side for rare meat.
- In a bowl, combine the chervil, parsley, chives and tarragon. Add the oil and vinegar, season with salt and pepper and toss well.
- Rewarm the potatoes in the oven and the onions and carrots on the stove. Reheat the sauce. Set a beef fillet on each plate, top with the herb salad and spoon the sauce around. Arrange the mushrooms, potatoes, onions and carrots alongside the beef and serve.