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    You are in: Home / Recipes / Beef Tenderloin with Roasted Shallots, Bacon and Port Recipe
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    Beef Tenderloin with Roasted Shallots, Bacon and Port

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 40 mins

    45 mins

    55 mins

    MsKittyKat's Note:

    This is from the December 1997 issue of Bon Appetit. My family has demanded this every Christmas Eve since then. I have also used this sauce with a standing rib roast with excellent results.

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    Units: US | Metric


    1. 1
      Preheat oven to 375 degrees.
    2. 2
      In a 9 inch diameter pie pan, toss shallots with olive oil to coat.
    3. 3
      Season with salt and pepper.
    4. 4
      Roast shallots until they are deep brown and very tender, stirring occasionally, about 30 minutes.
    5. 5
      Boil stock and Port in a large saucepan until reduced to 3 3/4 cups, about 30 minutes.
    6. 6
      Whisk in tomato paste.
    7. 7
      (Shallots and stock reduction can be made 1 day ahead. Cover separately; chill.) Pat beef dry; sprinkle with thyme, salt and pepper.
    8. 8
      In a large roasting pan set over medium heat, saute bacon until golden, about 4 minutes.
    9. 9
      Transfer bacon to paper towels to drain.
    10. 10
      Add beef to pan; brown on all sides over medium-high heat, about 7 minutes.
    11. 11
      Transfer pan to oven; roast beef until meat thermometer inserted into center registers 125 degrees for medium-rare, about 45 minutes.
    12. 12
      Transfer beef to platter, tent with foil.
    13. 13
      Spoon fat off top of pan drippings in roasting pan.
    14. 14
      Place pan over high heat.
    15. 15
      Add stock/port mixture and bring to a boil, scraping up any browned bits.
    16. 16
      Transfer to a medium saucepan; bring to a simmer.
    17. 17
      Mix 3 tablespoons butter and all the flour in a small bowl to form a paste; whisk into stock and simmer until sauce thickens, about 2 minutes.
    18. 18
      Whisk in 3 tablespoons butter.
    19. 19
      Stir in roasted shallots and reserved bacon.
    20. 20
      Season sauce to taste.
    21. 21
      Cut beef into 1/2 inch thick slices.
    22. 22
      Spoon some sauce over.
    23. 23
      Pass remaining sauce.

    Ratings & Reviews:

    • on January 25, 2009


      I was just getting ready to post this today, so glad to see it here already. I have been making this for years. This is FANTASTIC, the sauce is out of this world! I always make the sauce the night before and I leave the bacon out of the final sauce. I double the gravy if I have big gravy lovers coming over. LOL Here are some of the variations I have done over the years: Used cheaper cuts of meat, such as pork tenderloin, prime rib or beef sirloin with the same amazing results. Substituted Zinfandel for port. Coat the meat with herbs de Provence instead of thyme. Used 1/2 demi glace in place of all beef stock for a totally complex, rich flavor. Be sure to serve with mashed potatoes to savor all of the delicious gravy! Thanks so much for posting, MsKittyKat!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on March 15, 2009


      I have this same recipe from and I've made it several times. I've made the sauce and served it over hamburger patties to tenderloin roasts. It's absolutely awesome and better than a fine restaurant meal.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on December 15, 2008


      This is the best recipe I have ever made. My guests ooh and aww over it! I have made with a whole tenderloin not just the steaks. The sauce can be made one day ahead to save some work during the meal.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (6)


    Nutritional Facts for Beef Tenderloin with Roasted Shallots, Bacon and Port

    Serving Size: 1 (469 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 950.5
    Calories from Fat 659
    Total Fat 73.3 g
    Saturated Fat 29.6 g
    Cholesterol 198.7 mg
    Sodium 680.4 mg
    Total Carbohydrate 14.8 g
    Dietary Fiber 0.1 g
    Sugars 2.4 g
    Protein 48.2 g

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