Beef Tenderloin with Shallot Sauce

11:18 AM

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This seems like a lot of work, but it's not so bad and totally worth it in the end. Promise.


3/4 pound shallots, halved lengthwise and peeled
1 1/2 tablespoons olive oil
salt and pepper to taste
1 1/2 cups beef broth
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

Preheat oven to 375 degrees F (190 degrees C).
In a 9 inch pie pan, toss shallots with oil to coat and season with salt and pepper. Roast until shallots are deep brown and very tender, stirring occasionally. (About 30 minutes)
In a large roasting pan, set over medium heat on the stove top, sautee bacon until golden. Using a slotted spoon, transfer bacon to paper towels.
Pat beef dry; sprinkle with thyme, salt and pepper. Add beef to roasting pan; brown on all sides over medium high heat.
Transfer pan to oven. Roast beef until meat thermometer inserted in the center reaches the right temperature (about 125 F for medium rare- about 25 minutes)
Transfer beef to platter and place roasting pan over high heat on the stove top. Add broth mixed with tomato paste and bring to boil.
Transfer to a saucepan, and bring to simmer. Mix 1 1/2 tablespoon butter and flour in small bowl to form smooth paste and whisk into broth mixture, simmer until sauce thickens. Add the remaining butter, shallots and bacon. Season with salt and pepper.
Cut the beef into 1/2 inch slices and spoon sauce over each slice as you serve.

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