TENDERLOIN WITH ROASTED SHALLOTS
Prep Time: 15 Minutes
Cook Time: 1 Hour and
Ready In: 1 Hour and
Makes 6 servings
3/4 pound shallots, halved
lengthwise and peeled
1 1/2 tablespoons olive oil
salt and pepper to taste
3 cups beef broth
3/4 cup port wine
1 1/2 teaspoons tomato paste
2 pounds beef tenderloin roast, trimmed
1 teaspoon dried thyme
3 slices bacon, diced
3 tablespoons butter
1 tablespoon all-purpose flour
4 sprigs watercress, for garnish
1. Preheat oven to 375
degrees F (190 degrees C). 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
2. In a large saucepan, combine beef broth and port. 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
roasting pan, set over medium heat on the stove top, sauté
bacon until golden. Using a slotted spoon, transfer bacon to
paper towels. Add beef to pan; brown on all sides over medium
high heat, about 7 minutes.
4. Transfer pan to oven. Roast
beef until meat thermometer inserted into center registers 125
degrees F (50 degrees C) for medium rare, about 25 minutes. Transfer
beef to platter. Tent loosely with foil.
5. Spoon fat off top of pan drippings
in roasting pan. Place pan over high heat on stove top. Add broth
mixture, and bring to boil; stir to scrape up any browned bits.
Transfer to a medium saucepan, and bring to simmer. Mix 1 1/2
tablespoon 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. Spoon some sauce over,
and garnish with watercress.