1½ tablespoons olive oil (for shallots)
¾ pound shallots (about 12), peeled and halved lengthwise
Salt and black pepper
3 cups beef broth
4 cloves garlic, pressed
¾ cup port wine
1½ teaspoons tomato paste
2½ pounds beef tenderloin
1 teaspoon thyme
3 slices bacon, cooked and crumbled
3 tablespoons butter, divided
1½ tablespoons flour
1. Preheat oven to 375 degrees.
2. Put oil in a 9-inch pie pan; add shallots and toss in oil then season with salt and pepper. Roast shallots
until they are deep brown and very tender, stirring often (about 30 minutes). Remove tough pieces from
3. Combine beef broth, garlic, and wine in a large saucepan; bring to a boil. Turn burner to high heat and
boil mixture until you reduce volume of liquid by half (about 30 minutes). Add tomato paste to mixture
and whisk well. Remove saucepan from heat and set aside.
4. Pat beef dry and sprinkle with thyme, salt, and pepper.
5. Place a large roasting pan on stovetop over medium heat and cook bacon until crisp; remove and
6. Place beef in roasting pan and brown on all sides over medium-high for about 7 minutes. Transfer
roasting pan to oven and roast the beef about 25 minutes per pound for medium-rare (about 1 hour). Put
meat on platter and tent loosely.
7. Place roasting pan on stovetop over high heat. Add broth mixture to roasting pan and bring to a boil;
stir to scrape up any browned bits. Transfer broth mixture to a saucepan and bring to a simmer.
8. Mix 1½ tablespoons butter and flour in a small bowl; whisk into saucepan with broth mixture and
simmer until it thickens. Whisk in remaining butter.
9. Place roasted shallots, crumbled bacon, salt and pepper (to taste), and a little gravy into a blender;
blend until smooth. Add to saucepan.
10. Cut beef into ½-inch slices and spoon some gravy over the meat.