Beef Tenderloin With Roasted Shallots
- 2 pounds De La Valley Argentine Tenderloin
- 3/4 pound shallots
- 1 and 1/2 tablepoons olive oil
- Salt and pepper
- 3 cups beef broth
- 3/4 cup port wine
- 1 and 1/2 teaspoons tomato paste
- 1 teaspoon dried thyme
- 3 slices diced bacon
- 3 tablespoons butter
- 1 tablespoon flour
Step 1: Preheat oven to 375 degrees F (190 degree C). 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.
Step 2: In a large saucepan, combine beef broth and port. Bring a boil. Cool over high heat until the volume is reduced by half, about 30 minutes. Whisk in tomato paste. Set aside.
Step 3: Dry the beef, sprinkle with thyme, salt and pepper. In a large roasting pan, set over medium heat on the stove stop. Sauce bacon until golden. Using a slotted spoon, transfer bacon to paper towels. Add beef to pan; brown on all sides over medium high heat, about 7 minutes.
Step 4: Transfer pan to oven. Roast beef until meat thermometer inserted into centre registers 125 degrees F (50 degrees C) for medium rare, about 25 minutes. Transfer beef to platter.
Step 5: 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. Mix 1 and 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.
Step 6: Cut beef into 1/2 inch thick slices. Spoon some sauce over, and garnish with watercress.