Beef Tenderloin With Roasted Shallots



6 serving(s)
Prep: 15mn(s)
Cook: 90mn(s)


  • 2 pounds De La Valley Argentine Tenderloin 
  • 3/4 pound shallots
  • 1 and 1/2 tablepoons olive oil
  • Salt and pepper 
  • 3 cups beef broth
  • 3/4 cup port wine
  • 1 and 1/2 teaspoons tomato paste
  • 1 teaspoon dried thyme
  • 3 slices diced bacon
  • 3 tablespoons butter
  • 1 tablespoon flour


Step 1: Preheat oven to 375 degrees F (190 degree 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.

Step 2: In a large saucepan, combine beef broth and port. Bring a boil. Cool over high heat until the volume is reduced by half, about 30 minutes. Whisk in tomato paste. Set aside.

Step 3: Dry the beef, sprinkle with thyme, salt and pepper. In a large roasting pan, set over medium heat on the stove stop. Sauce 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.

Step 4: Transfer pan to oven. Roast beef until meat thermometer inserted into centre registers 125 degrees F (50 degrees C) for medium rare, about 25 minutes. Transfer beef to platter. 

Step 5:  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 and 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.

Step 6: Cut beef into 1/2 inch thick slices. Spoon some sauce over, and garnish with watercress.