Preheat 375 degrees. In pie pan, toss shallots with oil, season with salt and pepper. Roast until deep brown, about 30 minutes.
In a large sauce pan, combine broth and port. Bring to a boil and cook over high heat until volume is reduced by half, about 30 mimutes. Whisk in tomato paste - set aside.
Sprinkle beef with thyme, salt and pepper. In large roasting pan, set over medium heat on stove top. Saute bacon in pan until golden. Add beef to pan and brown on all sides. Transfer pan to oven and roast until reaches 125 degrees for medium rare, about 25 minutes. Remove and let rest.
Spoon fat off ot top of pan drippings. Place pan over high heat on stove, add broth mixture and bring to a boil. Tranver to medium sauce pan and bring to simmer. Mix 1.5 tbsp butter and flour in small bowl to form paste, whisk into broth and simmer until thicken. Stir in shallots and diced bacon.
Slice beef and top with shallots.
Originally Submitted
12/23/2010
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