Announcement

Collapse
No announcement yet.

Beef Tenderloin w/ Roasted Shallots by doreenbuch

Collapse
X
 
  • Filter
  • Time
  • Show
Clear All
new posts

  • Beef Tenderloin w/ Roasted Shallots by doreenbuch

    doreenbuch - Posted February 07, 2004 01:52 AM


    Beef Tenderloin With Roasted Shallots

    The shallot sauce takes some time, but is well worth the
    trouble. This is definitely a company dish, and the recipe
    doubles well for a larger party. Serve with a green salad and
    roasted vegetables. Prep Time: approx. 15 Minutes. Cook Time:
    approx. 1 Hour 30 Minutes. Ready in: approx. 1 Hour 45
    Minutes. Makes 6 servings.
    Printed from Allrecipes, Submitted by Christine
    --------------------------------------------------------------------------------
    3/4 pound shallots, halved
    lengthwise and peeled
    1 1/2 tablespoons olive oil
    salt and pepper to taste
    3 cups beef broth
    3/4 cup port wine
    1 1/2 teaspoons tomato paste
    2 pounds beef tenderloin
    roast, trimmed
    1 teaspoon dried thyme
    3 slices bacon, diced
    3 tablespoons butter
    1 tablespoon all-purpose flour
    4 sprigs watercress, for garnish


    Directions
    1 Preheat oven to 375 degrees F (190 degrees 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 tendee saucepan, combine beef broth and port.
    Bring to a boil. Cook over high heat until the volume is
    reduced by half, about 30 minutes. Whisk in tomato paste.
    Set aside.
    3 Pat beef dry; sprinkle with thyme, salt and pepper. 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. Add beef to pan; brown on all
    sides over medium high heat, about 7 minutes.
    4 Transfer pan to oven. Roast beef until meat
    thermometer inserted into center registers 125 degrees F (50
    degrees C) for medium rare, about 25 minutes. Transfer beef
    to platter. Tent loosely with foil.
    5 Spoon fat off top of pan drippings in roasting pan.
    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 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.
    6 Cut beef into 1/2 inch thick slices. Spoon some sauce
    over, and garnish with watercress.
    Last edited by wishingstar; 07-21-2006, 09:29 AM.
Working...
X