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["1. Preheat oven to 375 degrees F. In 9 inch pie pan, toss garlic cloves with oil to coat. Season with salt and pepper. Roast until cloves are golden 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. Rinse meat. Trim away some of the fat to remove the silvery cartilage underneath. With a very sharp knife, begin taking the fat off the top, revealing the silver cartilage underneath. (You definitely don't want to take every last bit of fat off. As with any cut of meat, a little bit of fat adds to the flavor.)", "", "4. Pat beef dry; rub 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.", "", "5. Place meat on a roasting rack. Transfer pan to oven. Roast beef until meat thermometer inserted into center registers 140-145 degrees F (about 30-45 minutes, check frequently). Transfer beef to platter. Tent loosely with foil. (Do not overcook; meat will continue to cook after it is removed from the oven. Yes, it WILL be pink and a little bloody, but that is okay, I promise!)", "", "6. Place the roasting pan with the drippings 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 garlic cloves and reserved chopped bacon. Season with salt and pepper.", "", "7. Cut beef into 1/2 inch thick slices. Spoon sauce over the beef."]
