From Susan (USA)

Serves 8

Ingredients:

• 3/4 pound shallots - halved and peeled
• 1 1/2 Tablespoons olive oil
• salt and pepper
• 3 cups beef boullion
• 3/4 cup port
• 1 1/2 teaspoon tomato paste
• 2 pounds beef tenderloin roast
• 1 teaspoon dried thyme
• 3 slices turkey bacon, chopped
• 3 Tablespoons butter
• 1 Tablespoon flour

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Directions:

Preheat oven to 375 degrees F. Put shallots in pie pan and coat with oil. Add salt and pepper to taste. Roast shallots until deep brown and tender. This should be about half an hour. Combine boullion and port in saucepan. Boil and cook over high heat about 30 minutes. Add tomato paste. Pat beef dry. Sprinkle thyme, salt and pepper on. Put bacon over medium heat on stove top in a large roasting pan. Saute bacon then remove. Add beef to pan. Brown on all sides. Put pan in oven. Roast beef about 25 minutes for medium rare. Transfer to platter and put loose foil on top. Spoon fat off pan drippings and place pan over high heat on stove top. Add boullion mixture and boil. Transfer to saucepan and simmer. Mix 1 1/2 Tablespoons butter and flour in small bowl to make paste. Stir into boullion mixture and simmer until thick. Add butter. Stir in shallots and bacon. Season with salt and pepper.

Prep Time: 15 minutes        Cooking Time: 1 hour

Serving Suggestions:

Cut into 1/2 inch thick slices, spoon the sauce over and garnish with parsley.