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|Lisa - LA||
Thanks everyone, I ended up making the one with Roasted Shallots, Bacon and Port - Wow!
Joined: Dec 9, 2005
Posted to Thread #16088 at 4:35 pm on Sep 13, 2009
This is one of the very best dishes I've made, ever! Definitely in the top 5 of all-time! Thanks to Pat - NoCal, MariaD, and barb_b for steering me to this keeper.
This sauce would be fantastic with any beef steaks as well.
Due to time constraints, I made some tweaks to the preparation:
Instead of roasting the shallots, I sauteed them in the bacon drippings after browning the roast, until they were very soft.
I cut the sauce ingredients back by a third, since my roast was smaller, and used ruby port vs tawny. (I was in a hurry, and didn't check to make sure the bottles standing behind the shelf sign at TJs were actually what the sign stated.)
I made a roux for the sauce, as I prefer the end result more than the butter/flour paste called for in the recipe.
I was hesitant with this, because my husband does not care for Port, but he loved this dish!
<i>Beef Tenderloin with Roasted Shallots, Bacon and Port Bon Appétit | December 1997
Pour a full-bodied red wine, such as a Bordeaux, Merlot or Cabernet Sauvignon.
Yield: Serves 12
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.</i>
Link: Beef Tenderloin with Roasted Shallots, Bacon and Port
Other messages in this thread:
- 16088. What would *you* do with a 2.5# Filet Mignon Roast? - LisainLA - 4:31pm on 09/05/09 (24)
- eat it? [NT] - rvb - 5:16pm on 09/05/09
- for some reason I was thinking about this recipe this morning--coffee rubbed filet - Nan - 5:21pm on 09/05/09
- I have made epi's recipe with bacon ...YUM!! What a treat! I use it for our annual christmas eve - barb_b - 6:11pm on 09/05/09
- Hi barb, is the bacon one the same as Pat posted below? - LisainLA - 6:28am on 09/06/09
- That's the one!! It really is good! I have made it twice for special occasions. [NT] - barb_b - 11:03am on 09/06/09
- I am search challenged on our other site. It was nlb's elegant beef stroganoff. If anyone can help - barb_b - 11:06am on 09/06/09
- I'll find it barb, thanks for the tip! [NT] - LisainLA - 4:53pm on 09/06/09
- Here it is>>>nlb's Beef Stroganoff [LINK] - LisainLA - 5:00pm on 09/06/09
- That's it! Thanks for tracking it down! [NT] - barb_b - 12:01pm on 09/07/09
- barb, it's also posted here in T&T Beef. [NT] - AngAk - 9:33pm on 09/08/09
- Thanks Ang. I forgot that search doesn't default to all posts on FK. [NT] - barb_b - 1:37pm on 09/09/09
- Rec: Herb and Garlic-Crusted Beef Tenderloin....made this a while back, very good. [LINK] - Pat-NoCal - 6:17pm on 09/05/09
- This Beef Tenderloin with Roasted Shallots, Bacon and Port has been on my to-try list for a while. [NT] [LINK] - Pat-NoCal - 6:20pm on 09/05/09
- I love this. Made several times and folks nearly lick the sauce off the plate. [NT] - MariaDNoCA - 7:10pm on 09/05/09
- Love this one also!! Lovely dish! [NT] - barb_b - 11:07am on 09/06/09
- You could cut them into individual steaks. Look at all the [LINK] - Pat-NoCal - 6:23pm on 09/05/09
- Here's a recipe I saw prepared on a TV show. Looks good. - Sylvia - 9:26pm on 09/05/09
- Sorry about how the recipe is formatted. I just did a copy and paste and that's how it translated. [NT] - Sylvia - 9:27pm on 09/05/09
- Let's try again: Beef Tenderoloin & Gumbo - Sylvia - 9:48pm on 09/05/09
- This sounds really unusual and tasty, Sylvia. Thanks, I'm definitely going to try this. [NT] - LisainLA - 6:27am on 09/06/09
- This recipe will wow your guests...it is tried and true and fabulous - KarenNoCA - 11:30pm on 09/05/09
- BBQ.... - Sandra in New York - 1:39am on 09/06/09
- Thanks everyone, these all look really great! [NT] - LisainLA - 6:31am on 09/06/09
- Thanks everyone, I ended up making the one with Roasted Shallots, Bacon and Port - Wow! [LINK] - LisainLA - 4:35pm on 09/13/09