Recipe By Anonymous
Rating
Published Oct 5th
Prep 15m Cook 1h 30m Additional - Ready In 1h 45m
Servings 6 servings Calories 653.1

The shallot sauce takes some time, but is well worth the trouble. This is definitely a company dish, and the recipe doubles well for a larger party. Serve with a green salad and roasted vegetables.

Recipe 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

Cooking Directions

  1. 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. 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. 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. 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. 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. 6 Cut beef into 1/2 inch thick slices. Spoon some sauce over, and garnish with watercress.

Nutrition Facts

  • Calories 653.1
  • Carbohydrate 11.9 g
  • Cholesterol 132.1 mg
  • Fat 50.6 g
  • Fiber 0.6 g
  • Protein 31.6 g
  • Saturated Fat 20.4 g
  • Sodium 645.2 mg
  • Sugar 2.2 g

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Reviews

  1. The meat was tender but that's because it's 6 per pound tenderloin. The sauce was overrated. The shallots were yummy but I didn't like the port wine flavor at all. It was too overpowering. I cooked it down as stated and added it to the meat's drippings but my drippings did not amount to much - Read more ...
  2. I made this for Christmas dinner this year & it was great. I bought a 5 lb. beef tenderloin from Costco, cut it in half & froze the 2nd half. I was serving 6 people & 2-1/2 lbs. was plenty. While I was roasting the shallots I also roasted 3 heads of garlic with the - Read more ...
  3. The 1st time I made this was on 12/24/03 for 7 adults and 2 children. Everyone loved it! My 2 yr couldn't get enough. Using 7 1/2 lbs of meat I had abt 1/3 leftover. I read all the reviews & made some changes based on them. I made the sauce the day before & - Read more ...
  4. This was fantastic! The recipe sounds difficult but don't let it scare you. The first time around it takes some time to prepare but once you've familiarized yourself with the directions it's not hard at all! Also while tenderloin is great those of you on a budget can use any type of beef. Just let - Read more ...
  5. This recipe was great! Everyone loved it. I also used red wine and brown sugar instead of port wine. I also put roasted mushrooms in it. I had a couple of people literally licking their plates! I will definitely make this again.
  6. This a wonderful recipe. I changed 2 things. I pulsed the roasted shallots in a blender for a few seconds so that the texture of the gravy was smoother and I made the gravy in advance and added the drippings from the roasting pan when the meat came out of the oven
  7. I served this for xmas dinner. I was very nervous because I've never served beef tenderloin. Everything turned out perfect. One guest called the next day and told me it was the best, most tender meat he and his wife ever had. I had a 4.5 pound tenderloin instead of the 2 pounds that the - Read more ...
  8. I just served this tonight for a dinner party and it was THE HIT! My guests went crazy and said this was better than any fine restaurant. I splurged and went with a beautiful tenderloin and it was worth it. I served the filets with rice pilaf and roasted veggies. This is a major winner - Read more ...
  9. Made this for a dinner party for ten. Used a "prime" tenderloin that was stratosphereicly priced but worth it for those special parties. I took the advice of other reviewers and served this with Jasmine rice to fully capture the sauce and a medley of steamed vegtables that were finished with "burnt" butter over the - Read more ...
  10. Believe all these raving reviews. It really is that good! I made this for a dinner party of 15 people last night with a 5 1/2 lb. tenderloin. I was worried about timing the preparation of the meat along with the other sidedishes, so I prepared some of this ahead of time. I roasted the - Read more ...
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