Beef Tenderloin with Roasted Shallots, Bacon and Port

By á-2053

Ingredients

• 1 ½ lbs. large shallots (about 24), peeled, halved lengthwise
• 1 Tbs. olive oil
• 6 cups canned beef broth
• 1 ½ cups tawny Port
• 1 Tbs. tomato paste
• 2 3–3 ½ lbs. beef tenderloins, trimmed
• 2 tsp. dried thyme
• 7 bacon slices, chopped
• 6 Tbs. butter
• 1 ½ Tbs. flour
• 1 large bunch watercress

Preparation

Step 1

Position rack in center of oven and preheat to 375. In 9” diameter pie pan, toss shallots with oil to coat. Season with salt and pepper, roast until shallots are deep brown and very tender, about 30 minutes, stirring occasionally. Boil broth and Port in a large sauce pan until reduced to 3 ¾ cups, about 30 minutes. Whisk in tomato paste. Pat beef dry, sprinkle with thyme, salt and pepper. In large roasting pan, set over medium heat sauté bacon until golden about 4 minutes. Using slotted spoon, transfer bacon to paper towels. Add beef to pan, brown on al sides over medium high heat, about 7 minutes. Transfer pan to oven, roast beef until meat thermometer registers 125 for medium rare, about 45 minutes. Transfer beef to platter, tent loosely with foil. Spoon fat off top of pan drippings in roasting pan. Place roasting pan over high heat. Add broth mixture and bring to boil, scraping up any browned bits. Transfer to medium saucepan, bring to simmer. Mix 3 Tbs. butter and flour in small bowl to form smooth paste. Whisk into broth mixture and simmer until sauce thickens, about 2 minutes. Whisk in 3 Tbs. butter. Stir in roasted shallots and reserved bacon. Season with salt and pepper. Cut beef into ½ in thick slices. Spoon some sauce over. Garnish with watercress. Pass remaining sauce.