Beef Tenderloin With Roasted Shallots

This recipe is modified from christine's at allrecipes.com. it is a gourmet-style meal that is great for a dinner party with the boss. a little time consuming but will make a novice look like a pro. the shallot sauce alone is worth the recipe. i made this and doubled the recipe. no leftovers. will have to triple it next time! you can prepare the shallots a day ahead of time (especially helpful if you plan on serving this for a holiday dinner).

Steps

Preheat oven to 375f in a roasting pan , toss shallots with oil to coat.

Season with salt and pepper.

Roast until shallots are deep brown and very tender.

Set the timer for 15 minutes , stir , turn over.

Repeat 3 more times for a total of 60 minutes.

In a large saucepan , combine beef broth and wine.

Bring to a boil.

Cook over high heat until the volume is reduced by half , about 30 minutes.

Whisk in tomato paste.

Set aside.

Pat beef dry.

Tie up roast to that it will cook evenly.

Sprinkle with thyme , salt and pepper.

In a large roasting pan , set over medium heat on the stove top , saut bacon until crisp.

Transfer bacon to paper towels.

Add beef to pan.

Brown on all sides over medium high heat , about 7 minutes.

Transfer pan to oven.

Roast beef at 350f until meat thermometer inserted into center registers 125f for medium rare , about 25 minutes / pound.

Transfer beef to platter.

Tent loosely with foil.

Spoon fat off top of pan drippings in roasting pan.

Place p.

Ingredients

shallot, olive oil, salt and pepper, low sodium beef broth, port wine, tomato paste, beef tenderloin, dried thyme, bacon, butter, all-purpose flour