Beef Tenderloin With Roasted Shallots Recipe

Ingredients
<br>- 3/4 pound shallots, halved lengthwise and peeled
<br>- 1 1/2 tablespoons olive oil
<br>- salt and pepper to taste
<br>- 3 cups beef broth
<br>- 3/4 cup port wine
<br>- 1 1/2 teaspoons tomato paste
<br>- 2 pounds beef tenderloin roast, trimmed
<br>- 1 teaspoon dried thyme
<br>- 3 slices bacon, diced
<br>- 3 tablespoons butter
<br>- 1 tablespoon all-purpose flour
<br>- 4 sprigs watercress, for garnish
<br><p></p>Directions
<br>step 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.
<br>step 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.
<br>step 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.
<br>step 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.
<br>step 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.
<br>step 6: Cut beef into 1/2 inch thick slices.  Spoon some sauce over, and garnish with watercress.
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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

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

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