Ingredientes para Beef Tenderloin With Roasted Shallots Bacon And Port
- 1 pound shallots (about 4 cups)
- 5 tablespoons olive oil
- 2 cups beef stock
- 1 cup ruby port
- 2 tablespoons tomato paste
- 1 (2-pound) beef tenderloin
- 1 teaspoon dried thyme
- 6 slices bacon
- 6 tablespoons cold butter
- 3 tablespoons all-purpose flour
- Salt and freshly ground black pepper, to taste
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Beef Tenderloin With Roasted Shallots Bacon And Port? 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.
Como fazer Beef Tenderloin With Roasted Shallots Bacon And Port
- Preheat oven to 375°F (190°C).
- In a 9-inch pie pan, toss 1 pound shallots (about 4 cups), peeled and halved, with 2 tablespoons olive oil. Season generously with salt and freshly ground black pepper.
- Roast shallots until deeply browned and very tender, stirring occasionally, about 30 minutes.
- In a large saucepan, combine 2 cups beef stock and 1 cup ruby port wine. Bring to a boil, then reduce heat and simmer until reduced to 3 ¾ cups, about 30 minutes.
- Whisk in 2 tablespoons tomato paste.
- Pat a 2-pound beef tenderloin dry with paper towels. Sprinkle generously with 1 teaspoon dried thyme, salt, and pepper.
- In a large roasting pan set over medium heat, cook 6 slices bacon until golden brown and crispy, about 4 minutes. Transfer bacon to a paper towel-lined plate to drain. Reserve bacon and bacon fat.
- Add beef tenderloin to the roasting pan and brown on all sides over medium-high heat, about 7 minutes.
- Transfer the roasting pan to the preheated oven.
- Roast beef until a meat thermometer inserted into the center registers 125°F (52°C) for medium-rare, about 45 minutes. (Adjust cooking time depending on the thickness of your tenderloin.)
- Transfer beef to a platter, tent with foil, and let rest for at least 10 minutes before slicing.
- Spoon off excess fat from the roasting pan drippings.
- Place the roasting pan over high heat. Add the reduced stock and port mixture, scraping up any browned bits from the bottom of the pan.
- Transfer the pan sauce to a medium saucepan. Bring to a simmer.
- In a small bowl, whisk together 3 tablespoons cold butter and 3 tablespoons all-purpose flour until smooth.
- Whisk the butter-flour mixture into the simmering sauce. Simmer until sauce thickens, about 2 minutes.
- Whisk in 3 more tablespoons of cold butter.
- Stir in the roasted shallots and reserved bacon.
- Season the sauce to taste with additional salt and pepper.
- Cut the beef tenderloin into ½-inch thick slices.
- Spoon the sauce generously over the beef slices.
- Serve immediately and pass the remaining sauce separately.
Nutrition Information (Approximate per serving)
Sodium
28 g
Sugar
9g
Fat
148g
Carbs
4g
