Ingredients: |
Ingredients: 5-6 shallots, halved lengthwise and peeled
1 1/2 tbsp olive oil
garlic salt and garlic pepper to taste
3 cups beef stock
3/4 cup port wine
1 1/2 tsp tomato paste
1 tsp beef demi glace
2 lbs beef tenderloin roast, trimmed
1 tsp dried thyme, crushed
6 slices bacon, diced
3 tbsp butter
1 tbsp all-purpose flour
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Directions: |
Directions:1. Preheat oven to 375 degrees F (190 degrees C).
2. In 9 inch pie pan, toss shallots with oil to coat. Season with salt and pepper. Roast until shallots are deep brown and very tender, stirring occasionally, about 30 minutes.
3. In a large saucepan, combine beef stock and port. Bring to a boil. Cook over high heat until the volume is reduced by half, about 30 minutes. Whisk in tomato paste and beef demi glace. Set aside.
4. Pat beef dry; sprinkle with thyme, garlic salt and garlic pepper.
5. In a large roasting pan, set over medium heat on the stove top, saute bacon until golden. Using a slotted spoon, transfer bacon to paper towels.
6. Add beef to pan; brown on all sides over medium high heat, about 7 minutes.
7. Transfer pan to oven. Roast beef until meat thermometer inserted into center registers 125 degrees F (50 degrees C) for medium rare.
8. Transfer beef to platter. Tent loosely with foil.
9. Place pan over high heat on stove top. Add broth mixture, and bring to boil; stir to scrape up any browned bits. Transfer to a medium saucepan, and bring to simmer.
10. Mix 1 1/2 tablespoon butter and flour in small bowl to form 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.
11. Cut beef into 1/2 inch thick slices. Spoon some sauce over to present, serve remaining sauce on the side. |
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