Recipe Details
Ingredients
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¾poundshallots, halved lengthwise and peeled
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1 ½tablespoonsolive oil
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salt and pepper to taste
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3cupsbeef broth
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¾cupport wine
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1 ½teaspoonstomato paste
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2poundsbeef tenderloin roast, trimmed
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1teaspoondried thyme
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3slicesbacon, diced
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3tablespoonsbutter
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1tablespoonall-purpose flour
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4sprigswatercress, for garnish
Cooking Directions
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Preheat oven to 375 degrees F (190 degrees C). In 9 inch pie pan, toss shallots with oil to coat. Season with salt and pepper. Roast until shallots are deep brown and very tender, stirring occasionally, about 30 minutes.
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In a large saucepan, combine beef broth and port. Bring to a boil. Cook over high heat until the volume is reduced by half, about 30 minutes. Whisk in tomato paste. Set aside.
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Pat beef dry; sprinkle with thyme, salt and pepper. In a large roasting pan, set over medium heat on the stove top, saute bacon until golden. Using a slotted spoon, transfer bacon to paper towels. Add beef to pan; brown on all sides over medium high heat, about 7 minutes.
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Transfer pan to oven. Roast beef until meat thermometer inserted into center registers 125 degrees F (50 degrees C) for medium rare, about 25 minutes. Transfer beef to platter. Tent loosely with foil.
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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 tablespoon 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 reserved bacon. Season with salt and pepper.
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Cut beef into 1/2 inch thick slices. Spoon some sauce over, and garnish with watercress.
Nutrition Facts
Full Nutrition Label | |
---|---|
Servings Per Recipe6 | |
Calories653 | |
% Daily Value * | |
Total Fat 51g |
65% |
Saturated Fat 20g |
102% |
Cholesterol 132mg |
44% |
Sodium 645mg |
28% |
Total Carbohydrate 12g |
4% |
Dietary Fiber 1g |
2% |
Total Sugars 2g |
|
Protein 32g |
|
Vitamin C 6mg |
29% |
Calcium 51mg |
4% |
Iron 5mg |
27% |
Potassium 784mg |
17% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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