Beef Tenderloin With Roasted Shallots

Recipe by Chef Booshman
READY IN: 4hrs




  • Preheat oven to 375°F In a roasting pan, toss shallots with oil to coat. Season with salt and pepper.
  • Roast until shallots are deep brown and very tender. Set the timer for 15 minutes, stir, turn over. Repeat 3 more times for a total of 60 minutes.
  • In a large saucepan, combine beef broth and wine. Bring to a boil. Cook over high heat until the volume is reduced by half, about 30 minutes (mine took 20). Whisk in tomato paste. Set aside.
  • Pat beef dry. Tie up roast to that it will cook evenly. Sprinkle with thyme, salt and pepper. (Sure seems like a lotta salt, use Salt-Free Montreal Steak Seasoning instead). In a large roasting pan, set over medium heat on the stove top, sauté bacon until crisp. 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 at 350°F until meat thermometer inserted into center registers 125°F for medium rare, about 25 minutes/pound. (Start checking with a meat thermometer after 1 hour). Transfer beef to platter. Tent loosely with foil.
  • Spoon fat off top of pan drippings in roasting pan. Place pan over high heat on stove top. Add broth mixture, and bring to boil, stir to scrape up any browned bits. Transfer to a medium saucepan, and bring to simmer. Mix 1-1/2 tablespoons butter and flour in small bowl to form smooth paste; whisk into broth mixture, and simmer until sauce thickens. Whisk in remaining butter. Stir in roasted shallots, and crumble the bacon. Season with salt (?) and pepper.
  • Cut beef into 1/2 inch thick slices. Spoon some sauce over.
  • Serve with a green salad and roasted vegetables.