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Beef Tenderloin With Roasted Shallots
Beef Tenderloin With Roasted Shallots
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Prep Time:
15 minutes
Cook Time:
90 minutes
Total Time:
105 minutes
Succulent tenderloin roast with roasted shallots and bacon in a rich sauce, perfect for entertaining. Quick and easy, serves 6, easily doubled.
Ingredients:
  • 0.75 pound shallots, halved lengthwise and peeled
  • 1.5 tablespoons olive oil
  • salt and pepper to taste
  • 3 cups beef broth
  • 0.75 cup port wine
  • 1.5 teaspoons tomato paste
  • 2 pounds beef tenderloin roast, trimmed
  • 1 teaspoon dried thyme
  • 3 slices bacon, diced
  • 3 tablespoons butter
  • 1 tablespoon all-purpose flour
  • 4 sprigs watercress, for garnish
Instructions:
  • Preheat the oven to 375 degrees F (190 degrees C). Toss shallots with oil in a 9-inch pie pan to coat them evenly. Season with salt and pepper. Roast shallots until they are deep brown and very tender, stirring occasionally, for about 30 minutes.
  • In a large saucepan, bring beef broth and port to a boil. Simmer over high heat until reduced by half, approximately 30 minutes. Whisk in tomato paste and set aside.
  • Dry the beef thoroughly and season it with aromatic thyme, salt, and pepper. In a large roasting pan on the stove top over medium heat, crisp up the bacon until golden. Remove the bacon with a slotted spoon and set aside on paper towels. Then, sear the seasoned beef in the pan until all sides turn a beautiful brown, about 7 minutes.
  • Move the pan to the oven and roast the beef until a meat thermometer inserted into the center reads 125 degrees F (50 degrees C) for medium rare, approximately 25 minutes. Place the beef on a platter and cover loosely with foil.
  • Remove fat from surface of the pan drippings in the roasting pan. Heat the pan over high heat. Pour in the broth mixture and bring it to a boil, while stirring to loosen any browned bits. Transfer everything to a medium saucepan and bring it to a simmer. Combine 1 1/2 tablespoons of butter with flour in a small bowl until smooth, then whisk it into the broth mixture and let it simmer until the sauce thickens. Finally, whisk in the rest of the butter, add the roasted shallots and bacon, and season with salt and pepper to taste.
  • Slice the beef into 1/2 inch thick pieces, drizzle with sauce, and top with fresh watercress for a vibrant finish.

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