Beef Tenderloin With Roasted Shallots

Total Time: 1 hr 45 mins Preparation Time: 15 mins Cook Time: 1 hr 30 mins

Ingredients

• 3/4 lb shallot, halved lengthwise and peeled
• 1 1/2 tablespoons olive oil
• salt and pepper
• 3 cups beef broth
• 3/4 cup port wine
• 1 1/2 teaspoons tomato paste
• 2 lbs beef tenderloin
• 1 teaspoon dried thyme
• 3 slices bacon, diced
• 3 tablespoons butter
• 1 tablespoon all-purpose flour
• 4 sprigs watercress, for garnish

Recipe

• 1 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.
• 2 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.
• 3 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.
• 4 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.
• 5 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.
• 6 cut beef into 1/2 inch thick slices. spoon some sauce over, and garnish with watercress.