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Beef Tenderloin With Roasted Shallots

SUBMITTED BY: Christine L. PHOTO BY: STREETCAR

"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 RATING:
The reviewer gave this recipe 540 stars. This recipe average a 4.8 star rating.
Read Reviews (437)
PREP TIME  15 Min
COOK TIME  1 Hr 30 Min
READY IN  1 Hr 45 Min

SERVINGS

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Servings
 

INGREDIENTS (Nutrition)

  • 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

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

FOOTNOTES

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REVIEWS

The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 22, 2004 by TERI LEMON
Believe all these raving reviews. It really is that good! I made this for a dinner party of... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 22, 2004 by JENNYBEEN
I served this for xmas dinner. I was very nervous because I've never served beef tenderloin.... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 13, 2003 by Esmee
I prepared this dish for my friends on the millenium New Year's Eve and everyone just raved... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 20, 2007 by Valerie's Kitchen
I made this for Christmas dinner this year & it was great. I bought a 5 lb. beef tenderloin... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 22, 2004 by GUYCHEF
Made this for a dinner party for ten. Used a "prime" tenderloin that was stratosphereicly... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 22, 2004 by NANCY THOM
This a wonderful recipe. I changed 2 things. I pulsed the roasted shallots in a blender for a... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 16, 2007 by KATHYLC
The 1st time I made this was on 12/24/03 for 7 adults and 2 children. Everyone loved it! My 2... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 22, 2004 by Maryam
I just served this tonight for a dinner party and it was THE HIT! My guests went crazy and... MORE