Beeftenderloinwithroastedshallotsbaconandport Recipes

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BEEF TENDERLOIN WITH ROASTED SHALLOTS, BACON AND PORT



Beef Tenderloin with Roasted Shallots, Bacon and Port image

This is from the December 1997 issue of Bon Appetit. My family has demanded this every Christmas Eve since then. I have also used this sauce with a standing rib roast with excellent results.

Provided by MsKittyKat

Categories     Meat

Time 1h40m

Yield 12 serving(s)

Number Of Ingredients 10

1 1/2 lbs shallots, halved lengthwise and peeled (about large 24)
3 tablespoons olive oil
6 cups beef stock (can use low sodium canned broth)
1 1/2 cups tawny port
1 tablespoon tomato paste
2 (3 1/4 lb) beef tenderloin steaks, trimmed (large ends)
2 teaspoons dried thyme
7 slices bacon, chopped
6 tablespoons butter
1 1/2 tablespoons all-purpose flour

Steps:

  • Preheat oven to 375 degrees.
  • In a 9 inch diameter pie pan, toss shallots with olive oil to coat.
  • Season with salt and pepper.
  • Roast shallots until they are deep brown and very tender, stirring occasionally, about 30 minutes.
  • Boil stock and Port in a large saucepan until reduced to 3 3/4 cups, about 30 minutes.
  • Whisk in tomato paste.
  • (Shallots and stock reduction can be made 1 day ahead. Cover separately; chill.) Pat beef dry; sprinkle with thyme, salt and pepper.
  • In a large roasting pan set over medium heat, saute bacon until golden, about 4 minutes.
  • Transfer bacon to paper towels to drain.
  • Add beef to pan; brown on all sides over medium-high heat, about 7 minutes.
  • Transfer pan to oven; roast beef until meat thermometer inserted into center registers 125 degrees for medium-rare, about 45 minutes.
  • Transfer beef to platter, tent with foil.
  • Spoon fat off top of pan drippings in roasting pan.
  • Place pan over high heat.
  • Add stock/port mixture and bring to a boil, scraping up any browned bits.
  • Transfer to a medium saucepan; bring to a simmer.
  • Mix 3 tablespoons butter and all the flour in a small bowl to form a paste; whisk into stock and simmer until sauce thickens, about 2 minutes.
  • Whisk in 3 tablespoons butter.
  • Stir in roasted shallots and reserved bacon.
  • Season sauce to taste.
  • Cut beef into 1/2 inch thick slices.
  • Spoon some sauce over.
  • Pass remaining sauce.

BEEF TENDERLOIN WITH ROASTED SHALLOTS



Beef Tenderloin With Roasted Shallots image

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.

Provided by Christine L.

Categories     100+ Everyday Cooking Recipes

Time 1h45m

Yield 6

Number Of Ingredients 12

¾ pound shallots, halved lengthwise and peeled
1 ½ tablespoons olive oil
salt and pepper to taste
3 cups beef broth
¾ cup port wine
1 ½ 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

Steps:

  • 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 tender, stirring occasionally, about 30 minutes.
  • In a large 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.
  • 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.
  • 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.
  • 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.
  • Cut beef into 1/2 inch thick slices. Spoon some sauce over, and garnish with watercress.

Nutrition Facts : Calories 653.1 calories, Carbohydrate 11.9 g, Cholesterol 132.1 mg, Fat 50.6 g, Fiber 0.6 g, Protein 31.6 g, SaturatedFat 20.4 g, Sodium 645.2 mg, Sugar 2.2 g

ROAST BEEF TENDERLOIN WITH RED WINE & SHALLOT SAUCE



Roast Beef Tenderloin With Red Wine & Shallot Sauce image

This recipe from the December 2000 issue of Canadian Living was served in the posh dining cars of the Royal Canadian Pacific! It is definitely dinner party fare but also good enough for your family!

Provided by CountryLady

Categories     Roast Beef

Time 1h5m

Yield 8-10 serving(s)

Number Of Ingredients 14

4 lbs beef tenderloin, premium oven roast
3 tablespoons black peppercorns, coarsely crushed
1 teaspoon salt
3 tablespoons olive oil
4 tablespoons butter
2 cups diced shallots
1 teaspoon sugar
3 garlic cloves, minced
1 tablespoon minced fresh thyme
3 1/4 cups beef stock
1/2 cup dry red wine
1/4 cup brandy
1 bay leaf
2 tablespoons cornstarch

Steps:

  • Sprinkle beef with peppercorns & salt, pressing to adhere.
  • Heat oil in roasting pan, over medium-high heat; sear beef all over.
  • Roast in preheated 375F oven for about 55 minutes or until meat thermometer inserted in centre registers 140F (for medium-rare); transfer to cutting board, tent with foil & let stand for 15 minutes before carving.
  • Sauce: Heat 2 tbsp pf the butter in a saucepan over medium heat; cook shallots, stirring occasionally, for about 10 minutes or until softened.
  • Stir in sugar & cook for an additional 10 minutes or until shallots are golden & caramelized; stir in garlic & thyme and cook for a further 5 minutes.
  • Add stock, wine, brandy & bay leaf, bring to a boil, then reduce heat and simmer for about 30 minutes or until sauce is reduced to about 2 cups.
  • Whisk cornstarch with 1 tbsp water, then whisk into sauce and boil until smooth & thickened; discard bay leaf.
  • Add roasting pan juices to sauce, bring to a boil, then whisk in remaining butter; serve with roast.

Nutrition Facts : Calories 744.3, Fat 52.4, SaturatedFat 21.1, Cholesterol 208, Sodium 824.1, Carbohydrate 12, Fiber 0.9, Sugar 0.7, Protein 47.1

BEEF TENDERLOIN WITH ROASTED SHALLOTS



Beef Tenderloin With Roasted Shallots image

This recipe is modified from Christine's at Allrecipes.com. It is a gourmet-style meal that is great for a dinner party with the boss. A little time consuming but will make a novice look like a pro. The shallot sauce alone is worth the recipe. I made this and doubled the recipe. No leftovers. Will have to triple it next time! You can prepare the shallots a day ahead of time (especially helpful if you plan on serving this for a holiday dinner).

Provided by Chef Booshman

Categories     Roast Beef

Time 4h

Yield 6 serving(s)

Number Of Ingredients 11

3/4 lb shallot, peeled and halved lengthwise
1 1/2 tablespoons olive oil
salt and pepper
3 cups low sodium beef broth (I use low-sodium, otherwise it's too salty)
3/4 cup port wine (I used Mountain Burgundy from a box and it came out fine)
1 1/2 teaspoons tomato paste
2 lbs beef tenderloin, trimmed (same cut filet mignon comes from)
1 teaspoon dried thyme
3 slices bacon
3 tablespoons butter
1 tablespoon all-purpose flour

Steps:

  • Preheat oven to 375°F In a roasting pan, toss shallots with oil to coat. Season with salt and pepper.
  • Roast until shallots are deep brown and very tender. Set the timer for 15 minutes, stir, turn over. Repeat 3 more times for a total of 60 minutes.
  • In a large saucepan, combine beef broth and wine. Bring to a boil. Cook over high heat until the volume is reduced by half, about 30 minutes (mine took 20). Whisk in tomato paste. Set aside.
  • Pat beef dry. Tie up roast to that it will cook evenly. Sprinkle with thyme, salt and pepper. (Sure seems like a lotta salt, use Salt-Free Montreal Steak Seasoning instead). In a large roasting pan, set over medium heat on the stove top, sauté bacon until crisp. Transfer bacon to paper towels. Add beef to pan; brown on all sides over medium high heat, about 7 minutes.
  • Transfer pan to oven. Roast beef at 350°F until meat thermometer inserted into center registers 125°F for medium rare, about 25 minutes/pound. (Start checking with a meat thermometer after 1 hour). Transfer beef to platter. Tent loosely with foil.
  • 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 tablespoons 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 crumble the bacon. Season with salt (?) and pepper.
  • Cut beef into 1/2 inch thick slices. Spoon some sauce over.
  • Serve with a green salad and roasted vegetables.

Nutrition Facts : Calories 666.7, Fat 44.9, SaturatedFat 17.8, Cholesterol 152.9, Sodium 244.8, Carbohydrate 15, Fiber 0.2, Sugar 2.5, Protein 41.2

BEEF TENDERLOIN WITH ROASTED SHALLOTS, BACON AND PORT



Beef Tenderloin with Roasted Shallots, Bacon and Port image

Categories     Roast     Christmas     Beef Tenderloin     Bacon     Port     Winter     Shallot     Bon Appétit

Yield Serves 12

Number Of Ingredients 11

1 1/2 pounds large shallots (about 24), halved lengthwise, peeled
3 tablespoons olive oil
6 cups canned beef broth
1 1/2 cups tawny Port
1 tablespoon tomato paste
2 3- to 3 1/4-pound beef tenderloins (large ends), trimmed
2 teaspoons dried thyme
7 bacon slices, chopped
6 tablespoons (3/4 stick) butter
1 1/2 tablespoons all purpose flour
1 large bunch watercress

Steps:

  • Position rack in center of oven and preheat to 375°F. In 9-inch-diameter 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.
  • Boil broth and Port in large saucepan until reduced to 3 3/4 cups, about 30 minutes. Whisk in tomato paste. (Shallots and broth mixture can be made 1 day ahead. Cover separately; chill.)
  • Pat beef dry; sprinkle with thyme, salt and pepper. In large roasting pan set over medium heat, sauté bacon until golden, about 4 minutes. Using slotted spoon, transfer bacon to paper towels. Add beef to pan; brown on all sides over medium-high heat, about 7 minutes. Transfer pan to oven; roast beef until meat thermometer inserted into center registers 125°F for medium-rare, about 45 minutes. Transfer beef to platter. Tent loosely with foil.
  • Spoon fat off top of pan drippings in roasting pan. Place roasting pan over high heat. Add broth mixture and bring to boil, scraping up any browned bits. Transfer to medium saucepan; bring to simmer. Mix 3 tablespoons butter and flour in small bowl to form smooth paste; whisk into broth mixture and simmer until sauce thickens, about 2 minutes. Whisk in 3 tablespoons butter. Stir in roasted shallots and reserved bacon. Season sauce with salt and pepper. Cut beef into 1/2-inch-thick slices. Spoon some sauce over. Garnish with watercress. Pass remaining sauce.

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