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