Beef tenderloin is roasted and served with tender shallots and wine.
One of the best ways to enjoy beef tenderloin, this recipe is adapted from a Beef Tenderloin with Shallots recipe that appeared in the December 1997 issue of Bon Appetit magazine.
Beef Tenderloin
- 12 shallots, peeled and halved lengthwise
- 1-1/2 Tbsp. olive oil
- 3 cups beef broth
- 3/4 cup port wine
- 1-1/2 tsp. tomato paste
- 3 lbs. beef tenderloin, trimmed and cut in half
- 1 tsp. dried thyme
- 2 Tbsp. butter
- 2 tsp. all-purpose flour
- salt and pepper to taste
Preheat oven to 375 degrees. Toss shallots with oil in a 9-inch pie pan. Season with salt and pepper. Roast a half hour or until shallots are tender and carmelized. Remove from oven and set aside. Turn oven temperature up to 450 degrees.
For sauce, bring broth and wine to a boil in a large saucepan. Continue cooking over high heat approximately 30 minutes or until sauce is reduced by half. Stir in tomato paste and set aside.
Pat beef dry and season with thyme, salt and pepper. Spray a large ovenproof skillet with cooking spray. Cook tenderloin in skillet on stovetop over medium high heat for five minutes, browning all over. Transfer to oven and cook for 20-30 minutes or until a thermometer reads 125 degrees (for medium-rare). Transfer tenderloin to a platter and tent with foil.
In a small bowl, mix 1 Tbsp. butter and flour together until it forms a paste. Add to wine sauce and continue cooking until sauce thickens. Stir remaining butter into sauce. Stir in roasted shallots and season with salt and pepper.
Cut beef into 1/2" slices and spoon sauce over.
Serves 6.
Per serving: 607 calories, 30 g fat, 176 mg cholesterol, 12 g carbohydrate, 0 g fiber, 64 g protein, 17% Vitamin A, 9% Vitamin C, 8% calcium, 27% iron
For more great Christmas recipes, see also:
- Make Ahead Mashed Potatoes
- Best Stuffing Recipe
- Savory White and Sweet Potatoes
- Cool Whip Jello Recipe
- Scalloped Potatoes with Cheese
- Broccoli au Gratin
- Brussels Sprouts with Pistachios
- Breakfast Casserole
