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Beef Tenderloin w/Roasted Shallots

Recipe Link: http://Beef Tenderloin

List of Ingredients




The sauce, although time consuming, is worth it. Guests sop it up. Found in Bon Appetite magazine.

3/4 lb shallots, halved/lengthwise/peeled
1 T & l-1/2 tsp olive oil
salt and pepper to taste
3 C beef broth (Swansons canned - will do)
3/4 C port wine (better quality - better taste)
1-1/2 tsp tomato paste (ketchup can substitute)
2 Lbs. beef tenderloin roast - trimmed
1 tsp dried thyme
3 slices bacon (drained)
3 T butter / 1 T all purpose flour

Recipe



Preheat oven 375 temp - toss shallots with oil to coat/sprinkle w/S$P - roast in pie pan uncovered until deep brown and tender (30min)
In large saucepan - combine broth/port - boil over high heat until reduced in half (30 min) Whisk in tomato paste - set aside.
Dry beef-sprinkle w/thyme/Salt & Pepper. Saute bacon in large roaster over med/high heat to golden brown - drain on
paper towels. Add beef to pan. Brown it on all sides.
Transfer roasting pan to oven. Roast beef to med. rare (125 degrees on meat thermometer)about 25 minutes. Transfer to warm platter/tent with foil or cover with heated pan/metal bowl (beef continues to cook slightly as it rests)
Defat drippings in roasting pan - Add broth mixture-boil over high heat-deglazing. Transfer to smaller saucepan - simmer - mix in roux (1 1/2 T. ea. flour/butter mixed smooth together) Simmer until sauce thickens - wisk in remaining butter. Stir in roasted shallots and reserved bacon - Season with S $ P...Slice beef 1/2 inch thick - spoon sauce over - **I serve with garlic mashed potatoes and a wonderful fresh veggie - Garnish and serve....Yummy!!