TENDERLOIN WITH ROASTED SHALLOT, BACON & PORT WINE SAUCE

TENDERLOIN WITH ROASTED SHALLOT, BACON & PORT WINE SAUCE image

Number Of Ingredients 10

Previous Next

1 1/2 pounds large shallots (about 24), halved lengthwise, peeled
3 tablespoons olive oil
6 cups canned beef broth
1 1/2 cups tawny Port
1 tablespoon tomato paste
7 bacon slices, chopped
6 tablespoons butter
1 1/2 tablespoons all purpose flour
2 3- to 3 1/4-pound beef tenderloins (large ends), trimmed
2 teaspoons dried thyme

Steps:

Preheat to 375°F. Toss shallots with oil to coat, season with salt and pepper. Roast until shallots are deep brown and very tender, stirring occasionally, about 30 minutes. Boil broth and Port in large saucepan until reduced to 3 3/4 cups, about 30 minutes or more. Whisk in tomato paste. Sauté chopped bacon - add this, with some of the bacon fat drippings, to the broth/wine, and mix in the roasted shallots. This can be made the day before - refrigerator overnight. The day of the party - re-heat the sauce and thicken, as follows: Mix 3 tablespoons butter and flour in small bowl to form smooth paste; whisk into broth mixture and simmer until sauce thickens, about 2 minutes. Whisk in 3 tablespoons butter. Serve with roasted beef Tenderloin (or pork tenderloin), and either wild rice pilaf or mashed potatoes.