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Beef Tenderloin with Roasted Shallots Recipe

   
 

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     Beef Tenderloin with Roasted Shallots

Category   Entrees - Maindishes
Sub Category   None
Servings   6

Ingredients
3/4 lb shallots, halved lengthwise and peeled
1 1/2 tbsp olive oil
salt and pepper to taste
3 c beef broth
3/4 c port wine
1 1/2 tsp tomato paste
2 lbs beef tenderloin roast, trimmed
1 tsp dried thyme
3 slices of bacon, diced
 
3 tbsp butter
1 tbsp all-purpose flour
4 sprigs watercress, for garnish

Instructions
Pre-heat oven to 375 degrees F. In a 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 30 mins, set aside. 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.
Pat beef dry; sprinkle with thyme, salt, and pepper. In a large roasting pan, set over medium heat on the stove top, saute the 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.
Transfer pan to oven. Roast beef until meat thermometer inserted into centre registers 125 degrees F for medium rare, about 25 minutes. Transfer beef to platter. Tent loosely with foil.
Spoon fat off top of pan drippings in roast pan. Place pan over high heat on stove top. Add broth mixture and bring to a boil; stir to scrape any browned bits. Transfer to a medium saucepan and bring to a simmer. Mix 1 1/2 tbsp of butter and flour in a small bowl to form a 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. Cut beef into 1/2in thick slices. Spoon some sauce over and garnish with watercress.


Originally Submitted
3/31/2012





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