Slow-Roasted Beef Tenderloin with Shallot-Port Sauce

You'll need to plan ahead for this elegant beef tenderloin, but you'll be glad you did! Patience, slow roasting and a rich port wine sauce put it over the top.

Photo by Lee C.
Adapted from newengland.com

PREP TIME

20

minutes

TOTAL TIME

1640

minutes

SERVINGS

8

servings

PREP TIME

20

minutes

TOTAL TIME

1640

minutes

SERVINGS

8

servings

Adapted from newengland.com

Ingredients

  • For the Roast:

  • 2 1/2 pounds 2 1/2

    pounds center-cut beef tenderloin, trimmed

  • 2 teaspoons 2

    teaspoons Kosher salt

  • 1 teaspoon 1

    teaspoon freshly ground black pepper

  • 3 medium 3

    medium shallots

  • 3 tablespoons 3

    tablespoons butter

  • Garnish: coarse sea salt such as fleur de sel, rosemary sprigs, roasted shallots

  • For the Sauce:

  • 2 tablespoons 2

    tablespoons unsalted butter

  • 2 medium 2

    medium shallots, minced

  • 3 cups 3

    cups beef stock

  • 1 1/4 cups 1 1/4

    cups port wine

  • 1 sprig 1

    sprig rosemary

Directions

For the Roast: The night before roasting, tie up the tenderloin with twine at 1-inch intervals so that it has an even thickness. Sprinkle all over with Kosher salt and pepper, set on a wire rack in a roasting pan, cover loosely with plastic wrap, and chill for up to 24 hours. Remove meat from the refrigerator and let sit, covered, at room temperature for an hour before roasting. Preheat oven to 250°F and set a rack to the middle position. Put the whole shallots in the pan (throw in 4 more for a garnish, if you’d like) with the tenderloin and transfer to the oven. Roast until an instant-read thermometer in the center of the tenderloin reads 125°F, 1 1/2 to 2 hours. Remove from oven and let sit at room temperature 10 minutes. Cut and remove twine. Finely chop the 3 roasted shallots (leave the ones for the garnish whole) and set aside. Set a large skillet over high heat and add 3 tablespoons of butter. Add the tenderloin and brown all over (including ends), turning as you go, about 1 minute per side. Remove meat from pan and transfer to a serving platter. For the Sauce: Reduce heat to medium-high. Add 2 tablespoons butter, minced shallots and the chopped roasted shallots from the roasting pan. Cook until fragrant and lightly golden, about 6 minutes, then add beef stock, port and rosemary. Bring to a boil, then reduce heat to a simmer and cook sauce, stirring occasionally, until reduced to about 2 cups, 10 to 15 minutes. Pour sauce through a strainer into a gravy boat. Sprinkle the tenderloin with sea salt and garnish the platter with fresh rosemary sprigs and roasted shallots. Cut into 1/2-inch slices and serve immediately with sauce on the side.

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