Beef Tenderloin
CATEGORIES
INGREDIENTS
- 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
DIRECTIONS
- 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
- shallots.
- 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
- crumble bacon.
- 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.