Roasted Beef Tenderloin With Shallot & Port Sauce

Name: Roasted Beef Tenderloin With Shallot & Port Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 pounds shallots, halved and peeled; 1 1/2 T. Light Olive Oil; Salt and Pepper to taste; 3 cups veal or beef broth; 3/4 cup port wine; 1 1/2 tsp. tomato paste; 2 pounds beef tenderloin roase, trimmed; 1 tsp. dried thyme; 3 slices bacon, diced; 3 T. butter; 1 T. flour; 4 springs watercress, for garnish

Servings: persons

3/4 pounds shallots, halved and peeled
1 1/2 T. Light Olive Oil
Salt and Pepper to taste
3 cups veal or beef broth
3/4 cup port wine
1 1/2 tsp. tomato paste
2 pounds beef tenderloin roase, trimmed
1 tsp. dried thyme
3 slices bacon, diced
3 T. butter
1 T. flour
4 springs watercress, for garnish

1
Preheat oven to 375 degrees.
2
1. Toss shallots with oil to coat. Season with S&P and roast in foil lined pan untel deep brown and very tender, stirring occasionallly...about 30 min.
3
2. Combine beef broth and port in large saucepan. Bring to boil. Cook over med-high heat until volume is reduced by half....about 30 min. Whisk in tomato paste and set aside.
4
3. Pat beef dry: sprinke with thyme, S&P.
5
4. Heat large roasting pan over medium heat on stove top. Saute bacon until golden. Transfer bacon to paper towels.
6
5. Add beef to pan: brown on all sides over medium high heat...about 7 minutes.
7
6. Transfer pan to oven. Roast beef until meat thermometer inserted into center registers 125 degrees F for Medium rare...about 25 minutes.
8
7. Transfer Beef to platter and loosely tent with foil.
9
8. Spoon fat off top of pan drippings in roasting pan. Place pan over med-high heat on stove top. Add broth mixture and bring to boil: stir to scrape up any browned bits.
10
9. Transfer to medium saucepan and bring to simmer.
11
10. Mix 1 1/2 T. butter and flour in small bowl to form smooth paster: whisk into broth mixture and simmer until sauce thickens. Whisk in remaining butter.
12
11. Stir in roasted shallots and reserved bacon. Season with S&P to taste.
13
12. Cut beef into 1/2 inch thick slices. Spoon sauce over meat and garnish with watercress.

1661

kcal

Calories

147

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

Saved locally in your browser — visible only to you.

How did you like this recipe?

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

You need 12 ingredients. The key ingredients include: 3/4 pounds shallots, halved and peeled, 1 1/2 T. Light Olive Oil, Salt and Pepper to taste, 3 cups veal or beef broth, and more.

Yes, Roasted Beef Tenderloin With Shallot & Port Sauce 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!

Roasted Beef Tenderloin With Shallot & Port Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions