Beef Tenderloin With Roasted Shallots, Bacon And Po

Name: Beef Tenderloin With Roasted Shallots, Bacon And Port
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 lbs shallots, halved lengthwise and peeled (about large 24); 3 tablespoons olive oil; 6 cups beef stock (can use low sodium canned broth); 1 1/2 cups tawny port; 1 tablespoon tomato paste; 2 (3 1/4 lb) beef tenderloin steaks, trimmed (large ends); 2 teaspoons dried thyme; 7 slices bacon, chopped; 6 tablespoons butter; 1 1/2 tablespoons all-purpose flour

Servings: persons

1
Preheat oven to 375 degrees.
2
In a 9 inch diameter pie pan, toss shallots with olive oil to coat.
3
Season with salt and pepper.
4
Roast shallots until they are deep brown and very tender, stirring occasionally, about 30 minutes.
5
Boil stock and Port in a large saucepan until reduced to 3 3/4 cups, about 30 minutes.
6
Whisk in tomato paste.
7
(Shallots and stock reduction can be made 1 day ahead. Cover separately; chill.) Pat beef dry; sprinkle with thyme, salt and pepper.
8
In a large roasting pan set over medium heat, saute bacon until golden, about 4 minutes.
9
Transfer bacon to paper towels to drain.
10
Add beef to pan; brown on all sides over medium-high heat, about 7 minutes.
11
Transfer pan to oven; roast beef until meat thermometer inserted into center registers 125 degrees for medium-rare, about 45 minutes.
12
Transfer beef to platter, tent with foil.
13
Spoon fat off top of pan drippings in roasting pan.
14
Place pan over high heat.
15
Add stock/port mixture and bring to a boil, scraping up any browned bits.
16
Transfer to a medium saucepan; bring to a simmer.
17
Mix 3 tablespoons butter and all the flour in a small bowl to form a paste; whisk into stock and simmer until sauce thickens, about 2 minutes.
18
Whisk in 3 tablespoons butter.
19
Stir in roasted shallots and reserved bacon.
20
Season sauce to taste.
21
Cut beef into 1/2 inch thick slices.
22
Spoon some sauce over.
23
Pass remaining sauce.

715

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 1/2 lbs shallots, halved lengthwise and peeled (about large 24), 3 tablespoons olive oil, 6 cups beef stock (can use low sodium canned broth), 1 1/2 cups tawny port, and more.

Yes, Beef Tenderloin With Roasted Shallots, Bacon And Port falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Beef Tenderloin With Roasted Shallots, Bacon And Port

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions