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 30 minutes.
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 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 center registers 125 degrees F (50 degrees C) for medium
rare, about 25 minutes. Transfer beef to platter. Tent loosely with
foil.
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.
Cut beef into 1/2 inch thick slices. Spoon some sauce over, and
garnish with watercress.
Originally Submitted
1/24/2013
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