Shallot Bacon Butter Sauce Recipes

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

Ingredients

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.

BEURRE BLANC (CLASSIC FRENCH BUTTER SAUCE)

Beurre Blanc (Classic French Butter Sauce) image

This is a classic butter sauce. It works well with fish. It's flexible, too, and can take on flavors like chile, ginger and mustard.

Provided by Craig Claiborne And Pierre Franey

Categories condiments, sauces and gravies

Time 20m

Yield About one cup

Number Of Ingredients 7

Ingredients

1 tablespoon butter
1/4 cup finely chopped shallots
3 tablespoons white-wine vinegar
2 tablespoons dry white wine
1/3 cup heavy cream
Salt to taste, if desired
8 tablespoons butter, cut into 12 pieces

Steps:

Heat 1 tablespoon of butter in a saucepan and add the shallots. Cook briefly, stirring, and add the vinegar and wine. Cook until the liquid is almost totally reduced.
Add the heavy cream and salt and bring to the boil. Add the pieces of butter, a few at a time, stirring rapidly with a wire whisk.

Nutrition Facts : @context http, Calories 625, UnsaturatedFat 20 grams, Carbohydrate 5 grams, Fat 67 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 42 grams, Sodium 374 milligrams, Sugar 3 grams, TransFat 2 grams

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