Beef Tenderloin With Roasted Shallots

Beef Tenderloin With Roasted Shallots

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Beef Tenderloin With Roasted Shallots

Introduction

Beef Tenderloin with Roasted Shallots is a delightful dish that combines tender, juicy beef with the sweet, rich flavors of roasted shallots. This recipe is perfect for special occasions or simply to enjoy a comforting meal at home. With its elegant presentation, this dish will impress your family and friends.

Why Make This Recipe

This recipe is fantastic for many reasons. First, beef tenderloin is known for its tenderness and flavor, making it a favorite for meat lovers. The roasted shallots add a sweet contrast that elevates the dish. Moreover, the combination of beef broth and port wine in the sauce brings depth and richness. If you want to serve something special without too much hassle, this recipe is for you.

How to Make Beef Tenderloin With Roasted Shallots

Here’s a simple guide to prepare Beef Tenderloin with Roasted Shallots.

Ingredients

  • 0.75 pound shallots, halved lengthwise and peeled
  • 1.5 tablespoons olive oil
  • Salt and pepper to taste
  • 3 cups beef broth
  • 0.75 cup port wine
  • 1.5 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

Directions

  1. Preheat the oven to 375 degrees F (190 degrees C). In a 9-inch pie pan, toss the shallots with olive oil to coat. Season with salt and pepper. Roast the shallots until they are deep brown and very tender, stirring occasionally, about 30 minutes.

  2. In a large saucepan, combine beef broth and port wine. Bring to a boil and cook over high heat until it reduces by half, about 30 minutes. Whisk in tomato paste and set it aside.

  3. Pat the beef dry and sprinkle it with thyme, salt, and pepper. In a large roasting pan over medium heat on the stove, sauté the bacon until golden. Using a slotted spoon, transfer the bacon to paper towels. Add the beef to the pan and brown it on all sides over medium-high heat, about 7 minutes.

  4. Transfer the pan to the oven and roast the beef until the meat thermometer reads 125 degrees F (50 degrees C) for medium rare, about 25 minutes. Transfer the beef to a platter and tent it loosely with foil.

  5. Spoon off the fat from the top of the pan drippings in the roasting pan. Place the pan over high heat on the stove. Add the broth mixture and bring to a boil, scraping up any browned bits. Transfer this to a medium saucepan and bring it to a simmer. Mix 1.5 tablespoons of butter and flour in a small bowl to form a smooth paste, then whisk it into the broth mixture and let it simmer until the sauce thickens. Stir in the remaining butter along with the roasted shallots and reserved bacon. Season with salt and pepper.

  6. Cut the beef into 1/2 inch thick slices. Spoon some sauce over the beef and garnish with watercress.

How to Serve Beef Tenderloin With Roasted Shallots

Serve the Beef Tenderloin with Roasted Shallots on warm plates for the best experience. Arrange the slices of beef neatly and pour the sauce generously over them. The watercress adds a nice touch of color and freshness to the dish.

How to Store Beef Tenderloin With Roasted Shallots

To store leftovers, place the beef and sauce in an airtight container. Keep it in the refrigerator for up to 3 days. For the best quality, reheat gently on the stove or in the microwave before serving.

Tips to Make Beef Tenderloin With Roasted Shallots

  • Make sure to trim the beef well to remove excess fat for a leaner dish.
  • Allow the beef to come to room temperature before cooking; this helps it cook evenly.
  • Keep an eye on the shallots while roasting to ensure they do not burn. Stir them occasionally.

Variation

You can add different herbs like rosemary or parsley to enhance flavors. If you prefer, serve with a side of mashed potatoes or seasonal vegetables instead of watercress.

FAQs

1. Can I use other cuts of beef?
Yes, you can substitute beef tenderloin with other cuts like ribeye or sirloin, but cooking times may vary.

2. Can I prepare this dish ahead of time?
Yes, you can roast the shallots and prepare the sauce ahead of time. Simply reheat them when you are ready to serve.

3. Is it possible to make this recipe without wine?
Yes, if you prefer not to use wine, you can replace it with additional beef broth or a splash of vinegar for acidity.