TC Recipe: Beef Tenderloin with Maple Glazed Carrots & Pinot Noir Demi Glace

May 11 2009

By Sous Chef Benjamin Nadolny
Suggested Pairing: 2007 Pfeiffer Pinot Noir
Serves 2



  • 2 ea filet mignon, 7 oz
  • 2 ea bacon strips, cut into 1 in pieces
  • 1 lb baby carrots
  • 1 ea shallot, julienned
  • 2 Tb maple syrup
  • 1 ea thyme sprig
  • 1 C Demi Glace, available in grocery or meat markets
  • 1 Tb olive oil
  • 1 Tb butter, unsalted
  • 2 Tb Pinot Noir


Bring the demi glace to a simmer in a small sauce pot. Add the Pinot Noir and let simmer for 15 minutes. Whisk in the butter.

Add the bacon to a large hot sauce pot. Reduce the heat and let the bacon caramelize on both sides. Add the shallot and let cook for 2 minutes. Add the carrots, the maple syrup, the thyme and 1 tsp salt. Mix well, cover, and reduce to medium heat. Check and stir regularly until the carrots are glazed and cooked through.

The filet mignon can either be seared in a hot sauté pan with oil or char-grilled, if available. Just remember to be generous when applying salt and pepper to the beef.
Good luck and enjoy!