Some cosmetic changes in preparation for larger site changes in the works.
REC: Beef Tenderloin with Roasted Shallots, Bacon and Port
Joined: Dec 9, 2005
Posted to Thread #7 at 5:51 am on Dec 10, 2005
Ok, so this doesn't roast for the hour and a half you would be gone, but you can prep everything ahead if you're willing to roast it after you get home. Trust me it's worth it - this is amazing holiday special good.
Beef Tenderloin with Roasted Shallots, Bacon and Port
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
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.
The man who carries a cat by the tail learns something that can be learned in no other way. - MTwain
Other messages in this thread:
- 7. ISO festive but fast dinner ideas for Christmas Eve... - Mimi - 9:44pm on 12/09/05 (13)
- REC: Beef Tenderloin with Roasted Shallots, Bacon and Port - MariaDNoCA - 5:51am on 12/10/05
- or if you want a 30 min meal type REC: Pork Tenderloin with Balsamic-Cranberry Sauce - MariaDNoCA - 5:59am on 12/10/05
- Thanks! This is EXACTLY what I was looking for! [NT] - Luisa_Calif - 2:48am on 12/11/05
- REC: Roast Capon with Cognac & Fois Gras Stuffing - MariaDNoCA - 6:08am on 12/10/05
- Also can roast while you're gone REC: Roast Prime Rib Au Poivré - MariaDNoCA - 6:15am on 12/10/05
- Made this last night and it was very good. Used a 2 rib roast and reduced the time. Thanks, Maria. [NT] - Pat-NoCal - 12:26am on 12/13/05
- We have the same problem on christmas eve; about 3 years ago, we had to change our tradition (m) - barb_b - 2:22pm on 12/10/05
- I did Weelingtons last year - nice to make ahead. I can post the recipe I used (more) - LisainLA - 5:00pm on 12/10/05
- Bouillaibaise works, if you live someplace you can get the ingredients.>> - Curious1 - 7:29pm on 12/10/05
- My casual family loves Lasagne.... - Gayle_n_MO - 9:15pm on 12/10/05
- Christmas Eve tradition here is French Onion Soup a la Julia (more) - CathyZ from Kauai - 9:58pm on 12/10/05
- Wow! "Embarras du choix" as they say here in QC. I'll have to do some thinking. Thanks guys! [NT] - Mimi - 3:17am on 12/11/05
- REC: Oyster Stew - Friday - 8:37pm on 12/11/05