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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.
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