¾ lb. shallots, halved lengthwise and peeled
1½ TBSP Olive oil
Salt and pepper to taste
3 cups beef broth
¾ Port Wine
1 ½ tsp tomato paste
4 pieces Filet Mignon
1 tsp dried thyme
3 slices bacon, diced
3 TBSP butter
1 TBSP flour
4 spring watercress, for garnish
- Preheat oven to 375° In 9” pie pan, toss shallots to coat. Season with salt and pepper. Roast until shallots are deep brown and very tender stirring occasionally, about 30 minutes.
- In a large saucepan, combine beef broth and Port wine. Bring to a boil. Cook over high heat until volume is reduced by half, about 30 minutes. Whisk in tomato paste. Set aside.
- Pat beef dry; sprinkle with thyme, salt and pepper. In a large roasting pan set over medium heat on stovetop. Saute bacon until golden. Using a slotted spoon, transfer bacon to paper towels. Add beef to pan, brown on both sides using medium high heat, about 7 minutes.
- Transfer beef into broiler. Broil till cooked until your desired doneness. Transfer beef onto platter. Tent loosely with foil.
- Spoon fat off of top of pan drippings. Place pan over high heat over stove top. Add broth mixture, and bring to a boil; stir to scrape up any browned
bits. Transfer to a medium saucepan, and bring to a simmer. Mix 1 ½ TBSP butter and flour in a small bowl to form a smooth paste, whisk into broth mixture, and simmer until sauce thickens. Whisk in remaining butter. Stir in roasted shallots and reserved bacon. Season with salt and pepper.
- Great with asparagus and garlic mashed potatoes.