Beef Tenderloin With Roasted Shallots And Port - cooking recipe

Ingredients

24 shallots, peeled and halved
4 Tbsp. olive oil
6 c. beef broth
1 1/2 c. Tawny Port
1 Tbsp. tomato paste
2 (3 lb.) beef tenderloins, trimmed
2 tsp. thyme
7 bacon slices, chopped
6 Tbsp. butter
1 1/2 Tbsp. flour

Preparation

Preheat oven to 375\u00b0. In pie pan, toss shallots with oil to coat. Season with salt and pepper. Roast until shallots are golden brown and tender, stirring occasionally, about 30 minutes. Boil broth and Port until reduced to 3 3/4 cups, about 30 minutes. Whisk in tomato paste. Pat beef dry. Sprinkle with salt, pepper and dried thyme. Saut bacon in large roasting pan until golden, 4 minutes. Transfer bacon bits with slotted spoon to paper towels. Brown beef in same roasting pan on all sides. Transfer pan to oven and roast until meat thermometer registers 125\u00b0 for medium-rare, about 45 minutes. Transfer beef to platter. Place roasting pan over high heat on stove top and add beef broth mixture; bring to a boil, scraping up any browned bits. Mix 3 tablespoons butter and flour in small bowl to form paste. Whisk into broth; let simmer and thicken. Whisk in 3 tablespoons butter. Add roasted shallots and bacon, if desired.