Beef Tenderloin With Roasted Shallots, bacon and port

By chrissy14

Ingredients

• 1 1/2 lbs shallots halved lengthwise, peeled
• 3 T EVOO
• 6 C beef broth
• 1 1/2 C tawny port wine
• 1 T Tomato Paste
• 2 3-3.5lb beef tenderloins
• 2 T dried Thyme
• 7 Bacon slices chopped
• 6 T Butter
• 1 1/2 T Flour

Preparation

Step 1

Preheat oven to 375. Toss shallots with oil, salt & pepper. Roast 30 Minutes.

Boil broth and port in saucepan until reduced to 3 3/4 cups (about 30 min). Whisk in tomato paste

(Shallots/broth mixture can be made 1 day ahead - cover seperately, chill)

Saute chopped bacon until golden brown. Transfer to paper towels. Sprinkle beef w/ thyme, salt and pepper. Add to pan with bacon drippings. Brown on all sides over medium heat, about 7 minutes. Transfer pan to oven and roast until center is 125 degrees for medium rare. About 45 minutes.

Bring broth mixture to boil with pan drippings, then simmer. mix 3 T butter and flour in small bowl to form smooth paste and whisk into broth until sauce thickens. Whisk in 3 T butter, shallots and bacon - season with salt and peper.