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Beef Tenderloin with Roasted Shallots, Bacon, and Port Wine Sauce

The aroma still transports me back. Christmas Eve, the scent of woodsmoke mingling with something rich and savory emanating from the kitchen. It wasn’t the usual holiday ham; it was something far more special: Beef Tenderloin with Roasted Shallots and a glistening Port wine sauce. My grandfather, a man of few words but impeccable taste, would preside over the carving, a twinkle in his eye that only this dish could elicit. It was a tradition born of a magazine page, and it quickly became a cornerstone of our family’s holiday celebration.

Recipe Overview

Prep Time: 20 minutes
Cook Time: 1 hour 20 minutes
Total Time: 1 hour 40 minutes
Servings: 12
Yield: About 8-10 cups of sauce
Dietary Type: Can be made Gluten-Free (see variations)

Ingredients

1 1⁄2 lbs shallots, halved lengthwise and peeled (about 24 large)
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

Equipment Needed

9-inch diameter pie pan
Large saucepan
Large roasting pan
Meat thermometer
Medium saucepan
Small bowl

Instructions

Preheat your oven to 375°F (190°C).
In a 9-inch diameter pie pan, toss the halved shallots with olive oil until they are well coated.
Season generously with salt and black pepper.
Roast the shallots in the preheated oven until they are deeply browned and very tender, stirring occasionally. This should take approximately 30 minutes. The shallots should be soft and almost caramelized.
While the shallots are roasting, pour the beef stock and tawny Port into a large saucepan.
Bring the mixture to a boil over high heat, then reduce the heat and simmer until the liquid has reduced to about 3 3/4 cups. This reduction process will concentrate the flavors of the stock and wine and should take about 30 minutes. Keep a close eye on it, as it can easily scorch.
Whisk in the tomato paste to add depth and richness to the sauce. Set aside.

Note: The roasted shallots and stock reduction can be prepared a day in advance. Cover them separately and chill in the refrigerator.
Pat the beef tenderloin steaks dry with paper towels to ensure a good sear.
Sprinkle the beef evenly with dried thyme, salt, and black pepper.
In a large roasting pan set over medium heat, saute the chopped bacon until it is golden brown and crispy, about 4 minutes.
Transfer the cooked bacon to paper towels to drain excess fat, reserving the flavorful bacon fat in the roasting pan.
Add the beef tenderloin steaks to the roasting pan with the bacon fat. Brown the beef on all sides over medium-high heat, about 7 minutes total. This searing step is crucial for developing a rich crust and locking in juices.
Transfer the roasting pan with the seared beef tenderloin to the preheated oven.
Roast the beef until a meat thermometer inserted into the center of the thickest part registers 125°F (52°C) for medium-rare. This should take approximately 45 minutes, but cooking times can vary depending on the thickness of the tenderloin and the accuracy of your oven. For medium, roast to 135°F (57°C).
Once the beef reaches the desired temperature, remove the roasting pan from the oven. Transfer the beef tenderloin to a platter.
Tent the beef loosely with aluminum foil and let it rest for at least 10 minutes. This resting period allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful final product.
While the beef is resting, spoon off any excess fat from the top of the pan drippings in the roasting pan. Be careful not to discard the flavorful browned bits at the bottom of the pan – they are the foundation of the sauce.
Place the roasting pan over high heat on the stovetop.
Add the reduced beef stock/Port mixture to the roasting pan and bring it to a boil, scraping up any browned bits from the bottom of the pan with a wooden spoon or spatula. These browned bits, known as fond, are packed with flavor.
Transfer the mixture to a medium saucepan and bring it to a simmer over medium heat.
In a small bowl, mix together 3 tablespoons of softened butter and the all-purpose flour to form a smooth paste (this is a beurre manié).
Whisk the beurre manié into the simmering stock mixture. Continue to simmer, whisking constantly, until the sauce thickens slightly, about 2 minutes. The sauce should be thick enough to coat the back of a spoon.
Whisk in the remaining 3 tablespoons of cold butter to enrich the sauce and give it a glossy sheen.
Stir in the roasted shallots and the reserved crispy bacon.
Season the sauce to taste with salt and black pepper.
Cut the beef tenderloin into 1/2-inch thick slices.
Arrange the sliced beef on a serving platter.
Spoon some of the shallot and bacon port wine sauce generously over the beef.
Pass the remaining sauce at the table for guests to add as desired.

Expert Tips & Tricks

Perfect Sear: For an even better sear on your beef, ensure the pan is screaming hot before adding the meat. A high smoke point oil like avocado or grapeseed is also helpful.
Shallot Sweetness: To enhance the shallot’s sweetness, you can add a drizzle of balsamic glaze to the roasting pan during the last 10 minutes of cooking.
Sauce Consistency: If the sauce is too thick, add a splash of beef stock to thin it out. If it’s too thin, simmer for a few more minutes to reduce it further.
Resting is Key: Do not skip the resting period for the beef. It’s essential for tender meat.
Temperature Check: Use a reliable instant-read thermometer for accurate temperature readings. Insert it into the thickest part of the tenderloin.

Serving & Storage Suggestions

Serve the Beef Tenderloin immediately after slicing and saucing. It pairs beautifully with creamy mashed potatoes, roasted asparagus, or a simple green salad. Leftover beef and sauce should be stored separately in airtight containers in the refrigerator. The beef will keep for up to 3 days, and the sauce for up to 4 days. Reheat the beef gently in a pan with a little bit of the sauce to prevent it from drying out. The sauce can be reheated on the stovetop over low heat. Do not freeze the sauce, as it may separate upon thawing.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	950.5 kcal	N/A
Calories from Fat	659 g	69%
Total Fat	73.3 g	112%
Saturated Fat	29.6 g	148%
Cholesterol	198.7 mg	66%
Sodium	680.4 mg	28%
Total Carbohydrate	14.8 g	4%
Dietary Fiber	0.2 g	0%
Sugars	2.5 g	9%
Protein	48.2 g	96%

Note: Nutritional information is an estimate and may vary based on specific ingredients and cooking methods.

Variations & Substitutions

Gluten-Free: For a gluten-free version, substitute a gluten-free all-purpose flour blend for the regular all-purpose flour in the sauce.
Wine Substitution: If you don’t have tawny Port, you can use another sweet dessert wine like Madeira or Marsala. In a pinch, dry red wine with a tablespoon of brown sugar added can also work.
Herb Variation: Experiment with different herbs. Rosemary or sage would also complement the beef and shallots nicely.
Vegetarian Option: Although this recipe is heavily meat-focused, the shallot and port wine sauce is delicious over roasted vegetables like butternut squash or mushrooms for a vegetarian alternative.
Bacon Alternative: Pancetta can be used in place of bacon for a slightly different flavor profile.

FAQs (Frequently Asked Questions)

Q: Can I use a different cut of beef for this recipe?
A: While beef tenderloin is the most tender cut, you can use other cuts like sirloin, but be mindful of cooking times as they may vary. The tenderloin is naturally tender and benefits greatly from this preparation.

Q: How do I know when the shallots are done roasting?
A: The shallots are done when they are deeply browned, very soft, and almost caramelized. They should easily yield to the touch of a fork.

Q: Can I make the sauce ahead of time?
A: Yes, the sauce can be made a day in advance and stored in the refrigerator. Reheat gently before serving. The flavors may even meld and improve overnight.

Q: What is the best way to reheat leftover beef tenderloin?
A: Gently reheat the sliced beef in a pan with a little bit of the sauce to prevent it from drying out. Avoid overcooking, as it can become tough.

Q: Can I freeze the sauce?
A: Freezing the sauce is not recommended as the butter may separate upon thawing and affect the texture. It’s best to make it fresh or store it in the refrigerator for a few days.

Final Thoughts

There’s a certain magic to recreating a dish that holds such personal significance. The Beef Tenderloin with Roasted Shallots, Bacon, and Port Wine Sauce isn’t just a recipe; it’s a memory, a tradition, a taste of home. I encourage you to try it, to make it your own, and to share it with those you love. This dish is well worth the effort, creating something truly spectacular. Experiment with the variations, find what suits your palate, and most importantly, enjoy the process. And, I’d love to hear about your experience and any personal touches you added!

Beef Tenderloin with Roasted Shallots, Bacon and Port Recipe