Beef Tenderloin With Roasted Shallots Bacon And Port Recipe

How to Make Beef Tenderloin With Roasted Shallots Bacon And Port

1. Preheat oven to 375°F (190°C).
2. 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.
3. Roast shallots until deeply browned and very tender, stirring occasionally, about 30 minutes.
4. 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.
5. Whisk in 2 tablespoons tomato paste.
6. Pat a 2-pound beef tenderloin dry with paper towels. Sprinkle generously with 1 teaspoon dried thyme, salt, and pepper.
7. 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.
8. Add beef tenderloin to the roasting pan and brown on all sides over medium-high heat, about 7 minutes.
9. Transfer the roasting pan to the preheated oven.
10. 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.)
11. Transfer beef to a platter, tent with foil, and let rest for at least 10 minutes before slicing.
12. Spoon off excess fat from the roasting pan drippings.
13. 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.
14. Transfer the pan sauce to a medium saucepan. Bring to a simmer.
15. In a small bowl, whisk together 3 tablespoons cold butter and 3 tablespoons all-purpose flour until smooth.
16. Whisk the butter-flour mixture into the simmering sauce. Simmer until sauce thickens, about 2 minutes.
17. Whisk in 3 more tablespoons of cold butter.
18. Stir in the roasted shallots and reserved bacon.
19. Season the sauce to taste with additional salt and pepper.
20. Cut the beef tenderloin into ½-inch thick slices.
21. Spoon the sauce generously over the beef slices.
22. Serve immediately and pass the remaining sauce separately.