Beef Tenderloin with Roasted Shallots

Beef Tenderloin with Reduced Roasted Shallots and Wine Gravy

Beef Tenderloin with Roasted Shallots and Bacon makes an elegant Christmas Party Dinner for 10. Pair up with Cranberry and Pine Nut Brown Rice, Roasted Carrots and Parsnips, Apple Butter Dressing and a Winter Pear Salad. Serve with Red Wine.

Christmas Dinner Plan

Beef Tenderloin and Roasted Shallots Ingredients

3/4 pounds shallots, halved lengthwise and peeled
1 1/2 tbs light olive oil or safflower oil
3 cups beef broth
3/4 cup port wine, like Sandeman Port Wine
1 1/2 tsp tomato paste
2 pounds beef tenderloin roast
salt and pepper to taste
1 tsp dried thyme
fresh sprigs of thyme
3 slices of bacon, diced into small pieces
3 tbs butter
1 tbs flour
1 cup of kumquats for garnish
extra thyme for garnish
1 cup of fresh cranberries for garnish

Beef Tenderloin and Roasted Shallots Instructions:

Preheat oven to 375 F Degrees. In a roasting pan, toss shallots with olive oil to coat evenly. Roast the shallots in the oven until they are deep brown and tender. Sprinkle with some salt and pepper. Roast about 1 hour or until nice and brown.
Use a large saucepan to combine the beef broth and port wine together. Bring the mixture to a boil and cook over high heat until the volume is reduced to about half the amount. Add 1 1/2 tsp tomato paste to the mixture and mix well.
Take the beef tenderloin and pat dry. Sprinkle with thyme, salt and pepper.
In a roasting pan, saute bacon until golden. When done, transfer the bacon to a plate with paper towel. Add the beef tenderloin to the pan and brown on all sides over medium heat.
Transfer the tenderloin to the oven and roast until the meat thermometer registers 125 degrees F ( or 50 degrees C). Continue to cook longer if you want the meat more cooked or well done. Timing is about 25 minutes for medium rare and 40 minutes for medium.
In a small sauce pan, mix 1 1/2 tbs butter and flour to form a smooth paste. In another pan, spoon the fat off from the pan drippings and put into the pan. Add the reduced broth/port mixture and place on high heat. Simmer after it boils. Then add in the butter/flour paste and whisk together. Simmer until the sauce thickens. Add in the remaining butter.
Turn off the heat and add in the roasted shallots and bacon.
Take a large serving platter and decorate with kumquats, cranberries and fresh sprigs of thyme.
Cut the beef into 1/2 inch thick slices and place in the center of the plate.
Spoon sauce over the beef and serve warm.

Comment: This dish has gotten rave reviews from guests at our Christmas Party. Even two of our guests who normally do not eat beef (but are not vegetarians) have tasted and loved this dish! We have also warmed up leftovers and the beef is still moist and tender the day after! The meat is quite pricey but worth it for a special occasion!