- Cooking Time:
- Servings: 12
- Preparation Time:
- Pour a full-bodied red wine, such as a Bordeaux, Merlot or Cabernet Sauvignon.
- 1 1/2 pounds large shallots (about 24), halved lengthwise, peeled
- 3 tablespoons olive oil
- 6 cups canned beef broth
- 1 1/2 cups tawny Port
- 1 tablespoon tomato paste
- 2 3- to 3 1/4-pound beef tenderloins (large ends), trimmed
- 2 teaspoons dried thyme
- 7 bacon slices, chopped
- 6 tablespoons (3/4 stick) butter
- 1 1/2 tablespoons all purpose flour
- 1 large bunch watercress
- Position rack in center of oven and preheat to 375°F.
- In 9-inch-diameter pie pan, toss shallots with oil to coat.
- Season with salt and pepper.
- Roast until shallots are deep brown and very tender, stirring occasionally, about 30 minutes.
- Boil broth and Port in large saucepan until reduced to 3 3/4 cups, about 30 minutes.
- Whisk in tomato paste. (Shallots and broth mixture can be made 1 day ahead. Cover separately; chill.)
- Pat beef dry; sprinkle with thyme, salt and pepper.
- In large roasting pan set over medium heat, saute bacon until golden, about 4 minutes.
- Using slotted spoon, transfer bacon to paper towels.
- Add beef to pan; brown on all sides over medium-high heat, about 7 minutes.
- Transfer pan to oven; roast beef until meat thermometer inserted into center registers 125°F for medium-rare, about 45 minutes.
- Transfer beef to platter.
- Tent loosely with foil.
- Spoon fat off top of pan drippings in roasting pan.
- Place roasting pan over high heat.
- Add broth mixture and bring to boil, scraping up any browned bits.
- Transfer to medium saucepan; bring to simmer.
- Mix 3 tablespoons butter and flour in small bowl to form smooth paste; whisk into broth mixture and simmer until sauce thickens, about 2 minutes. Whisk in 3 tablespoons butter.
- Stir in roasted shallots and reserved bacon. Season sauce with salt and pepper.
- Cut beef into 1/2-inch-thick slices.
- Spoon some sauce over.
- Garnish with watercress.
- Pass remaining sauce.
NotesThis recipe is a bit time-intensive, but absolutely worth it. I made it for Christmas Eve and will definitely make again.
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