Ingredients
3/4 pounds shallots, halved and peeled
1 1/2 T. Light Olive Oil
Salt and Pepper to taste
3 cups veal or beef broth
3/4 cup port wine
1 1/2 tsp. tomato paste
2 pounds beef tenderloin roase, trimmed
1 tsp. dried thyme
3 slices bacon, diced
3 T. butter
1 T. flour
4 springs watercress, for garnish
Preparation
Preheat oven to 375 degrees.
Toss shallots with oil to coat. Season with S&P and roast in foil lined pan untel deep brown and very tender, stirring occasionallly…about 30 min.
Combine beef broth and port in large saucepan. Bring to boil. Cook over med-high heat until volume is reduced by half….about 30 min. Whisk in tomato paste and set aside.
Pat beef dry: sprinke with thyme, S&P.
Heat large roasting pan over medium heat on stove top. Saute bacon until golden. 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 for Medium rare…about 25 minutes.
Transfer Beef to platter and loosely tent with foil.
Spoon fat off top of pan drippings in roasting pan. Place pan over med-high heat on stove top. Add broth mixture and bring to boil: stir to scrape up any browned bits.
Transfer to medium saucepan and bring to simmer.
Mix 1 1/2 T. butter and flour in small bowl to form smooth paster: whisk into broth mixture and simmer until sauce thickens. Whisk in remaining butter.
Stir in roasted shallots and reserved bacon. Season with S&P to taste.
Cut beef into 1/2 inch thick slices. Spoon sauce over meat and garnish with watercress.
