Beef Tenderloin With Roasted Shallots Bacon And Port
This is from the december 1997 issue of bon appetit. My family has demanded this every christmas eve since then. I have also used this sauce with a standing rib roast with excellent results.
Steps
Preheat oven to 375 degrees.
In a 9 inch diameter pie pan , toss shallots with olive oil to coat.
Season with salt and pepper.
Roast shallots until they are deep brown and very tender , stirring occasionally , about 30 minutes.
Boil stock and port in a large saucepan until reduced to 3 3 / 4 cups , about 30 minutes.
Whisk in tomato paste.
Pat beef dry.
Sprinkle with thyme , salt and pepper.
In a large roasting pan set over medium heat , saute bacon until golden , about 4 minutes.
Transfer bacon to paper towels to drain.
Add beef to pan.
Brown on all sides over medium-high heat , about 7 minutes.
Transfer pan to oven.
Roast beef until meat thermometer inserted into center registers 125 degrees for medium-rare , about 45 minutes.
Transfer beef to platter , tent with foil.
Spoon fat off top of pan drippings in roasting pan.
Place pan over high heat.
Add stock / port mixture and bring to a boil , scraping up any browned bits.
Transfer to a medium saucepan.
Bring to a s.
Ingredients
shallots, olive oil, beef stock, tawny port, tomato paste, beef tenderloin steaks, dried thyme, bacon, butter, all-purpose flour