Beef Tenderloin with Roasted Shallots, Bacon & Port

By á-2421

Ingredients

• 1 ½ lbs shallots
• 3 Tbsp olive oil
• 6 cups canned beef broth
• 1 ½ cups tawny port
• 1 Tbsp tomato paste
• 2-3 3 ¼ lb beef tenderloins
• fresh thyme
• 7 slices bacon
• 6 Tbsp butter
• 1 ½ Tbsp flour

Preparation

Step 1

Heat oven to375. Toss shallots with 3 Tbsp olive oil to coat. Season with salt and pepper. Roast until shallots are deep brown and very tender, about 30 minutes. (I do this the night before) Boil broth and Port in large saucepan until reduced to 3 1/4 cups, about 30 minutes. Whisk in tomato paste. This can be done the day before and kept in fridge. Drizzle beef with olive oil, branches of fresh thyme, salt and pepper. Let sit overnight.

Day of: Place bacon slices over beef before roasting. Roast at 400 for 35-40 minutes. Transfer to cutting board and let rest while doing sauce. Spoon off drippings, usually not too much. Add broth mixture and bacon strips from beef and bring to boil. Transfer to med. Saucepan and simmer. Mix 3 Tbsp butter and all the flour to form a paste. Whisk in broth until thickens. Whisk in remaining 3 Tbsp of butter. Stir in shallots and season to taste. It is fantastic. Goes great with roasted garlic mashed potatoes.