From the kitchen of Stephanie Knewasser. This is a pricey
dish to prepare, but I think it's well worth it. This recipe is
from allrecipes.com.
dish to prepare, but I think it's well worth it. This recipe is
from allrecipes.com.
3/4 pound shallots, halved lengthwise and peeled
1 1/2 tablespoons olive oil
Place shallots in a pie dish, drizzle with oil.
Season with salt and pepper
Roast @ 375 for 30 minutes or until shallots are brown
& very tender, stir occasionally.
Meanwhile, in a large saucepan:
3 cups beef broth
3/4 cup port wine
Bring to a boil.
Cook until volume is reduced by half, about 30 minutes.
Whisk in:
1 1/2 teaspoons tomato paste
Set aside.
Sauté in a large pan, over med heat:
3 slices bacon, diced
Transfer to a paper towel.
Pat dry with a paper towel:
2 lb beef tenderloin roast, trimmed
Sprinkle with:
1 teaspoon dried thyme
salt & pepper to taste
Brown on all sides on med high heat, about 7 minutes.
Roast in oven until meat thermometer reads 125.
Transfer to platter, loosely tent with foil.
Spoon fat off drippings, pour into a large pan, including
browned bits. Add broth mixture, bring to a boil, then simmer.
In a small bowl combine:
1 1/2 Tbsp soft butter
1 Tbsp flour
Combine until pasty. Whisk into broth mixture. Simmer until
sauce thickens. Whisk in 1 1/2 Tbsp butter. Stir in shallots
& bacon. Season with salt & pepper. Slice beef into 1/2"
slices, spoon sauce on top.
Optional: 4 sprigs watercress, for garnish
1 1/2 tablespoons olive oil
Place shallots in a pie dish, drizzle with oil.
Season with salt and pepper
Roast @ 375 for 30 minutes or until shallots are brown
& very tender, stir occasionally.
Meanwhile, in a large saucepan:
3 cups beef broth
3/4 cup port wine
Bring to a boil.
Cook until volume is reduced by half, about 30 minutes.
Whisk in:
1 1/2 teaspoons tomato paste
Set aside.
Sauté in a large pan, over med heat:
3 slices bacon, diced
Transfer to a paper towel.
Pat dry with a paper towel:
2 lb beef tenderloin roast, trimmed
Sprinkle with:
1 teaspoon dried thyme
salt & pepper to taste
Brown on all sides on med high heat, about 7 minutes.
Roast in oven until meat thermometer reads 125.
Transfer to platter, loosely tent with foil.
Spoon fat off drippings, pour into a large pan, including
browned bits. Add broth mixture, bring to a boil, then simmer.
In a small bowl combine:
1 1/2 Tbsp soft butter
1 Tbsp flour
Combine until pasty. Whisk into broth mixture. Simmer until
sauce thickens. Whisk in 1 1/2 Tbsp butter. Stir in shallots
& bacon. Season with salt & pepper. Slice beef into 1/2"
slices, spoon sauce on top.
Optional: 4 sprigs watercress, for garnish
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