Tuesday, October 6, 2009

Beef Tenderloin with Shallot, Port, and Bacon

It is the last week of classes and we had house guests so since I took time to actually cook a meal (only one though we ate out the rest of the time...oops) I do not have time to write.  However, this is a fantastic dish for Fall/Winter and falls under the request for me to make something "easy that my family will eat."  Even my super picky teenager asked if we could have this more often.  If you have young picky eaters serve the sauce on the side to dip the meat in, cut it up small and tell them it's steak, and you're not really even lying.  See you after finals.

Beef Tenderloin with Bacon, Shallots, and Port

adapted from Bon Appétit December 1997


6 large shallots , halved lengthwise, peeled
¾ tablespoons olive oil
1 ½ cups canned beef broth
¼ cup and 2 tablespoons cups tawny Port
¼ tablespoon tomato paste
1 ½ pound beef tenderloins (large ends), trimmed
½ teaspoons dried thyme
2 bacon slices, chopped
1 ½ tablespoons butter
¼ cup and 2 tablespoons all purpose flour


Position rack in center of oven and preheat to 375°F. In 9-inch-diameter 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.

Boil broth and Port in large saucepan until reduced by half. Whisk in tomato paste. (Shallots and broth mixture can be made 1 day ahead. Cover separately; chill.)

Pat beef dry; sprinkle with thyme, salt and pepper. In large roasting pan set over medium heat, sauté bacon until golden, about 4 minutes. Using 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°F for medium-rare, about 45 minutes. Transfer beef to platter. Tent loosely with foil.

Spoon fat off top of pan drippings in roasting pan. Place roasting pan over high heat. Add broth mixture and bring to boil, scraping up any browned bits. Transfer to medium saucepan; bring to simmer. Mix 3/4 tablespoons butter and flour in small bowl to form smooth paste; whisk into broth mixture and simmer until sauce thickens, about 2 minutes. Whisk in 3/4 tablespoons butter. Stir in roasted shallots and reserved bacon. Season sauce with salt and pepper. Cut beef into 1/2-inch-thick slices. Spoon some sauce over. Pass remaining sauce.

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