Categories: Steak
Ingredients
- 3/4 lb. shallots, halved lengthwise
- 1 tbsp. olive oil
- 1/2 tsp salt
- 1/2 tsp black pepper
- 3 cups beef broth
- 3/4 cup port wine
- 1 1/2 tsp tomato paste
- 2 3/4 lb. beef tenderloin roast, trimmed
- 1 tsp dried thyme
- 3 slices bacon, diced
- 1 tbsp. flour
- 3 tbsp. butter, at room temp
- 4 sprigs watercress
Directions
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Preheat oven to 375. Toss shallots with oil to coat in a 9-inch pie plate. Sprinkle with a pinch each of salt and pepper. Roast, stirring occasionally, until deep brown and very tender, 30-35 minutes. Remove from oven. Increase temp to 425.
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Meanwhile, bring beef broth and port to a boil in a large saucepan over medium-high heat; simmer until reduced by half, 25-30 minutes. Whisk in tomato paste.
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Pat beef dry; sprinkle with thyme and remaining salt and pepper. Cook bacon in a large skillet over medium-high heat until golden brown. Transfer to a paper towel-lined plate to drain. Add beef to skillet; cook 7 minutes, turning to brown on all sides.
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Transfer roast to a rack in a roasting pan. Roast until meat thermometer inserted into center reaches 135 for medium-rare, about 35 minutes. Transfer to platter; tent with foil.
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Pour broth mixture into roasting pan, stirring to scrape up browned bits. Return to saucepan and bring to a simmer. Mix together flour and 1 1/2 tbsp. butter in a small bowl to form a smooth paste; whisk into broth mixture. Simmer until thickened, about 10 minutes. Whisk in remaining 1 1/2 tbsp. butter. Stir in roasted shallots and bacon.
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Cut beef into 1/2-inch-thick slices. Spoon sauce over top and garnish with watercress.