Beef Tenderloin With Roasted Shallots, Bacon And Port

Total Time: 1 hr 40 mins Preparation Time: 45 mins Cook Time: 55 mins

Ingredients

• Servings: 12
• 1 1/2 lbs shallots, halved lengthwise and peeled (about large 24)
• 3 tablespoons olive oil
• 6 cups beef stock (can use low sodium canned broth)
• 1 1/2 cups tawny port
• 1 tablespoon tomato paste
• 2 (3 1/4 lb) beef tenderloin steaks, trimmed (large ends)
• 2 teaspoons dried thyme
• 7 slices bacon, chopped
• 6 tablespoons butter
• 1 1/2 tablespoons all-purpose flour

Recipe

• 1 preheat oven to 375 degrees.
• 2 in a 9 inch diameter pie pan, toss shallots with olive oil to coat.
• 3 season with salt and pepper.
• 4 roast shallots until they are deep brown and very tender, stirring occasionally, about 30 minutes.
• 5 boil stock and port in a large saucepan until reduced to 3 3/4 cups, about 30 minutes.
• 6 whisk in tomato paste.
• 7 (shallots and stock reduction can be made 1 day ahead. cover separately; chill.) pat beef dry; sprinkle with thyme, salt and pepper.
• 8 in a large roasting pan set over medium heat, saute bacon until golden, about 4 minutes.
• 9 transfer bacon to paper towels to drain.
• 10 add beef to pan; brown on all sides over medium-high heat, about 7 minutes.
• 11 transfer pan to oven; roast beef until meat thermometer inserted into center registers 125 degrees for medium-rare, about 45 minutes.
• 12 transfer beef to platter, tent with foil.
• 13 spoon fat off top of pan drippings in roasting pan.
• 14 place pan over high heat.
• 15 add stock/port mixture and bring to a boil, scraping up any browned bits.
• 16 transfer to a medium saucepan; bring to a simmer.
• 17 mix 3 tablespoons butter and all the flour in a small bowl to form a paste; whisk into stock and simmer until sauce thickens, about 2 minutes.
• 18 whisk in 3 tablespoons butter.
• 19 stir in roasted shallots and reserved bacon.
• 20 season sauce to taste.
• 21 cut beef into 1/2 inch thick slices.
• 22 spoon some sauce over.
• 23 pass remaining sauce.