Beef Tenderloin With Roasted Shallots

By starspangledlady

I make this for our Christmas Day meal -- began in 2010

Ingredients

• 12 ounces shallots, halved lengthwise and peeled
• 4 1/2 teaspoons olive oil
• salt and pepper to taste
• 3 cups beef broth
• 3/4 cup red wine
• 1 1/2 teaspoon tomato paste
• 3 - 4 pound beef tenderloin roast, trimmed
• 1 teaspoon dried thyme
• 3 slices bacon, diced
• 3 TBSP butter, melted
• 1 TBSP all-purpose flour
• Times will vary based on size of tenderloin

Preparation

Step 1

1. Preheat oven to 375 degrees. In 9 inch 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.
2. In a large saucepan, combine beef broth and wine. Bring to a boil. Cook over high heat until the volume is reduced by half, about 30 minutes. Whisk in tomato paste. Set aside.
3. Pat beef dry; sprinkle with thyme, salt and pepper. In a large frying pan, set over medium heat on the stove top, saute bacon until golden. Using a slotted spoon, transfer bacon to paper towels. Add beef to pan; brown on all sides over medium high heat.
4. Transfer to a roasting pan and place in oven. Roast beef until meat thermometer inserted into center registers 125 degrees. Transfer beef to platter. Tent loosely with foil. Will continue to cook after removed from oven, so don't get too done.
5. Add roasting pan drippings to broth mixture in sauce pan, place over high heat on stove top and bring to boil; Mix 1 1/2 TBSP butter and flour in small bowl to form smooth paste; whisk into broth mixture, and simmer until sauce thickens. Whisk in remaining butter. Stir in roasted shallots and reserved bacon. Season with salt and pepper.
6. Cut beef into 1/2 inch thick slices. Pour sauce over slices to serve.