BEEF TENDERLOIN WITH ROASTED SHALLOTS, BACON AND PORT

 

  • Cooking Time:
  • Servings: 12
  • Preparation Time:

Ingredients

  • 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

Directions

  • 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.

Notes

This recipe is a bit time-intensive, but absolutely worth it. I made it for Christmas Eve and will definitely make again.

Categories: Beef  Main Dish  Oven  Stove 

Website Credit: Epicurious.com

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