Zutaten für Beef Tenderloin With Roasted Shallots
- 1 pound shallots, peeled and halved
- 2 tablespoons olive oil
- salt and freshly ground black pepper, to taste
- 1 cup low-sodium beef broth
- 1/2 cup dry red wine
- 2 tablespoons tomato paste
- 1 (2 to 3 pound) beef tenderloin roast, tied
- 1 teaspoon dried thyme
- 4 slices bacon
- 3 1/2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- kitchen twine
- paper towels
- fresh green salad
- roasted vegetables
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Beef Tenderloin With Roasted Shallots? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
Zubereitung von Beef Tenderloin With Roasted Shallots
- Preheat oven to 375°F (190°C). In a roasting pan, toss 1 pound shallots, peeled and halved, with 2 tablespoons olive oil. Season generously with salt and pepper.
- Roast shallots for 60 minutes, stirring and turning every 15 minutes, until deeply browned and very tender.
- While shallots roast, in a large saucepan, combine 1 cup beef broth and 1/2 cup dry red wine.
- Bring to a boil over high heat, then reduce heat and simmer until volume is reduced by half (approximately 30 minutes).
- Whisk in 2 tablespoons tomato paste and set aside.
- Pat a 2-3 pound beef tenderloin dry with paper towels. Tie the roast with kitchen twine at 1-inch intervals to ensure even cooking.
- Sprinkle tenderloin generously with 1 teaspoon dried thyme, salt, and pepper.
- In a large oven-safe skillet, cook 4 slices bacon over medium heat until crisp. Remove bacon and set aside on paper towels, reserving bacon grease in the pan.
- Add beef tenderloin to the skillet and brown on all sides over medium-high heat (about 7 minutes total).
- Transfer skillet to preheated oven.
- Roast beef at 350°F (175°C) until a meat thermometer inserted into the center registers 125°F (52°C) for medium-rare (approximately 25 minutes per pound).
- Remove beef from oven and transfer to a platter, tent loosely with foil, and let rest for at least 15 minutes before slicing.
- While beef rests, spoon excess fat from the roasting pan drippings.
- Place pan over high heat on the stovetop. Add the reserved beef broth mixture and bring to a boil, scraping up any browned bits.
- Transfer to a medium saucepan and bring to a simmer.
- In a small bowl, whisk together 1 1/2 tablespoons butter and 2 tablespoons all-purpose flour until smooth.
- Whisk the butter-flour mixture into the simmering broth, stirring constantly until the sauce thickens.
- Whisk in 2 tablespoons cold butter until melted and glossy.
- Stir in the roasted shallots and crumbled bacon. Season with salt and pepper to taste.
- Slice the beef tenderloin into 1/2-inch thick slices.
- Spoon the shallot sauce generously over the beef slices.
- Serve immediately with a fresh green salad and roasted vegetables.
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
9g
Fat
89g
Carbs
5g
