Recipe by MsKittyKat
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.
Top Review by Scoutie
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!
- 1 1⁄2 lbs shallots, halved lengthwise and peeled (about large 24)
- 3 tablespoons olive oil
- 6 cups beef stock (can use low sodium canned broth)
- 1 1⁄2 cups tawny port
- 1 tablespoon tomato paste
- 2 (3 1/4 lb) beef tenderloin steaks, trimmed (large ends)
- 2 teaspoons dried thyme
- 7 slices bacon, chopped
- 6 tablespoons butter
- 1 1⁄2 tablespoons all-purpose flour
Directions See How It's Made
- Preheat oven to 375 degrees.
- In a 9 inch diameter pie pan, toss shallots with olive oil to coat.
- Season with salt and pepper.
- Roast shallots until they are deep brown and very tender, stirring occasionally, about 30 minutes.
- Boil stock and Port in a large saucepan until reduced to 3 3/4 cups, about 30 minutes.
- Whisk in tomato paste.
- (Shallots and stock reduction can be made 1 day ahead. Cover separately; chill.) Pat beef dry; sprinkle with thyme, salt and pepper.
- In a large roasting pan set over medium heat, saute bacon until golden, about 4 minutes.
- Transfer bacon to paper towels to drain.
- 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 degrees for medium-rare, about 45 minutes.
- Transfer beef to platter, tent with foil.
- Spoon fat off top of pan drippings in roasting pan.
- Place pan over high heat.
- Add stock/port mixture and bring to a boil, scraping up any browned bits.
- Transfer to a medium saucepan; bring to a simmer.
- 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.
- Whisk in 3 tablespoons butter.
- Stir in roasted shallots and reserved bacon.
- Season sauce to taste.
- Cut beef into 1/2 inch thick slices.
- Spoon some sauce over.
- Pass remaining sauce.