Beef Tenderloin With Roasted Shallots

Recipe View Preheat oven to 375 degrees F (190 degrees C). In a 9-inch pie pan, toss shallots with olive oil to coat. Season generously with salt and pepper. Roast until shallots are deeply caramelized and exceptionally tender, stirring occasionally to ensure even browning. (Approximately 30 minutes)

Recipe View In a large saucepan, combine the beef broth and port wine. Bring to a vigorous boil over high heat, then reduce to a simmer. Cook until the liquid has reduced by half, intensifying the flavors. (Approximately 30 minutes). Whisk in the tomato paste, blending until fully incorporated. Set aside to allow the flavors to meld.

Recipe View Pat the beef tenderloin dry with paper towels to ensure a beautiful sear. Season generously with thyme, salt, and pepper. In a large roasting pan set over medium heat on the stovetop, sauté the diced bacon until it is crisp and golden. Using a slotted spoon, transfer the bacon to paper towels to drain, reserving the flavorful bacon fat in the pan. Add the beef tenderloin to the pan, searing it on all sides over medium-high heat until a rich, golden-brown crust forms. (Approximately 7 minutes)

Recipe View Transfer the roasting pan to the preheated oven. Roast the beef until a meat thermometer inserted into the center registers 125 degrees F (50 degrees C) for medium-rare. (Approximately 25 minutes). Remove the beef from the oven and transfer it to a platter. Tent loosely with foil to allow the juices to redistribute, ensuring a succulent and tender result.

Recipe View Carefully spoon off the excess fat from the pan drippings in the roasting pan, leaving behind the flavorful fond. Place the pan over high heat on the stovetop. Add the broth mixture, bringing it to a boil while stirring to scrape up any browned bits from the bottom of the pan. Transfer the mixture to a medium saucepan and bring to a gentle simmer. In a small bowl, mix 1 1/2 tablespoons of butter and flour to form a smooth paste (beurre manié). Whisk the beurre manié into the simmering broth mixture, and continue to simmer until the sauce thickens to your desired consistency. Whisk in the remaining butter to enrich the sauce and add a glossy sheen. Stir in the roasted shallots and reserved bacon. Season to taste with salt and pepper.

Recipe View Cut the beef tenderloin into 1/2-inch thick slices, arranging them artfully on a serving platter. Spoon the shallot sauce generously over the sliced beef, allowing it to cascade down the sides. Garnish with fresh watercress sprigs for a touch of color and freshness.