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
0 Out of 5 from
0 reviews
You can add this Beef Tenderloin with Roasted Shallots recipe to your own private DesktopCookbook.