Beef Tenderloin with Roasted Shallots
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Looking for a show-stopping dinner? This tender beef tenderloin paired with savory roasted shallots is sure to impress! 
Ingredients:
Got any tips for perfecting your beef tenderloin? Share them in the forum!
Ingredients:
- ¾ pound shallots, halved lengthwise and peeled
- 1 ½ tablespoons olive oil
- salt and pepper to taste
- 3 cups beef broth
- ¾ cup port wine
- 1 ½ teaspoons tomato paste
- 2 pounds beef tenderloin roast, trimmed
- 1 teaspoon dried thyme
- 3 slices bacon, diced
- 3 tablespoons butter
- 1 tablespoon all-purpose flour
- 4 sprigs watercress, for garnish
- Preheat oven to 375°F (190°C). Toss shallots with oil, salt, and pepper in a 9-inch pie pan. Roast, stirring occasionally, for 30 minutes until browned and tender.
- Simmer broth and port in a saucepan until reduced by half (about 30 minutes). Whisk in tomato paste; set aside.
- Season beef with thyme, salt, and pepper. In a large roasting pan over medium heat, cook bacon until golden; set aside. Brown beef in the pan for about 7 minutes.
- Roast beef in the oven until internal temp hits 125°F (50°C), about 25 minutes. Transfer to a platter and loosely cover with foil.
- Make sauce: Remove fat from pan drippings. Add broth mixture, bring to a boil, scraping up bits. Transfer to a saucepan, simmer, whisk in butter-flour paste, then remaining butter. Stir in shallots and bacon. Season to taste.
- Slice beef, spoon sauce over, and garnish with watercress.
Got any tips for perfecting your beef tenderloin? Share them in the forum!
Image source: Allrecipes
