This tenderloin roast makes a good company dinner, It is similar to Beef Bourgignon, but requires considerably less cooking time. Roasted shallots are added to the sauce along with sauteed bacon bits. The recipe serves 6 and can be doubled.
| Prep Time: | 15m |
| Cook Time: | 1h 30m |
| Ready in: | 1h 45m |
| Yield: | 6 servings |
| Ingredients | |
| 3/4 pound shallots, halved lengthwise and peeled 1 1/2 tablespoons olive oil salt and pepper to taste 3 cups beef broth 3/4 cup port wine 1 1/2 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 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.
- 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.
- 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.
- 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.
- 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.
- Cut beef into 1/2 inch thick slices. Spoon some sauce over, and garnish with watercress.
| Nutrition Information Servings Per Recipe: 6 | ||||||||
| Amount Per Serving | ||||||||
| Calories: | 663 cal | Total Fat: | 52.4 g | Cholesterol: | 132 mg | |||
| Sodium: | 649 mg | Carbohydrates: | 11.5 g | Fiber: | 0.6 g | |||
| Protein: | 31.2 g | |||||||
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