Beef Tenderloin With Roasted Shallots Recipe

How to Make Beef Tenderloin With Roasted Shallots

1. 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.
2. Roast shallots for 60 minutes, stirring and turning every 15 minutes, until deeply browned and very tender.
3. While shallots roast, in a large saucepan, combine 1 cup beef broth and 1/2 cup dry red wine.
4. Bring to a boil over high heat, then reduce heat and simmer until volume is reduced by half (approximately 30 minutes).
5. Whisk in 2 tablespoons tomato paste and set aside.
6. 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.
7. Sprinkle tenderloin generously with 1 teaspoon dried thyme, salt, and pepper.
8. 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.
9. Add beef tenderloin to the skillet and brown on all sides over medium-high heat (about 7 minutes total).
10. Transfer skillet to preheated oven.
11. 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).
12. Remove beef from oven and transfer to a platter, tent loosely with foil, and let rest for at least 15 minutes before slicing.
13. While beef rests, spoon excess fat from the roasting pan drippings.
14. Place pan over high heat on the stovetop. Add the reserved beef broth mixture and bring to a boil, scraping up any browned bits.
15. Transfer to a medium saucepan and bring to a simmer.
16. In a small bowl, whisk together 1 1/2 tablespoons butter and 2 tablespoons all-purpose flour until smooth.
17. Whisk the butter-flour mixture into the simmering broth, stirring constantly until the sauce thickens.
18. Whisk in 2 tablespoons cold butter until melted and glossy.
19. Stir in the roasted shallots and crumbled bacon. Season with salt and pepper to taste.
20. Slice the beef tenderloin into 1/2-inch thick slices.
21. Spoon the shallot sauce generously over the beef slices.
22. Serve immediately with a fresh green salad and roasted vegetables.