Whole Beef Tenderloin Help

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Beef, Tenderloin, Whole, Roasted Shallots, Bacon and Port, Ohio Boy in DC

Best recipe I ever found...thanks to epicurious...I've been preparing this for 4 years now, will do it on the egg for the first time this year.


INGREDIENTS:
2 each 3 to 3 1/4 lb beef tenderloins (large ends), trimmed
1 1/2 lbs large shallots (about 24), halved lengthwise, peeled
3 Tbs olive oil
6 cups canned beef broth
1 1/2 cups tawny Port
1 Tbs tomato paste
2 tsp dried thyme
7 bacon slices, chopped
6 Tbs (3/4 stick) butter
1 1/2 Tbs all purpose flour
1 large bunch watercress




Procedure
1 Position rack in center of oven and preheat to 375F. In 9-inch-diameter pie pan, toss shallots with oil to coat.
2 Season with salt and pepper. Roast until shallots are deep brown and very tender, stirring occasionally, about 30 minutes.
3 Boil broth and Port in large saucepan until reduced to 3 3/4 cups, about 30 minutes. Whisk in tomato paste.
4 (Shallots and broth mixture can be made 1 day ahead. Cover separately; chill.)
5 Pat beef dry; sprinkle with thyme, salt and pepper. In large roasting pan set over medium heat, saute bacon until golden, about 4 minutes. Using slotted spoon, transfer bacon to paper towels. Add beef to pan; brown on all sides over medium-high heat, about 7 minutes. Transfer pan to oven; roast beef until meat thermometer inserted into center registers 125F for medium-rare, about 45 minutes.
6 Transfer beef to platter. Tent loosely with foil.
7 Spoon fat off top of pan drippings in roasting pan. Place roasting pan over high heat. Add broth mixture and bring to boil, scraping up any browned bits. Transfer to medium saucepan; bring to simmer. Mix 3 tablespoons butter and flour in small bowl to form smooth paste; whisk into broth mixture and simmer until sauce thickens, about 2 minutes. Whisk in 3 tablespoons butter. Stir in roasted shallots and reserved bacon. Season sauce with salt and pepper. Cut beef into 1/2-inch-thick slices. Spoon some sauce over. Garnish with watercress. Pass remaining sauce.


Servings: 12

Recipe Type
Main Dish, Meat

Recipe Source
Author: Ohio Boy in DC

Source: BGE Forum, Ohio Boy in DC, 12/23/03

I modify it sometimes by using wild mushrooms, or wine for the port, or anything else I want to throw in for the gravy. This is a great base.

Pour a full-bodied red wine, such as a Bordeaux, Merlot or Cabernet Sauvignon.

I would sear the whole roast, or cut in half like here, over a hot fire and then let it roast for a while. Monitor the meat temperature closely and pull at 125 for rare. Oh, I just use EVOO and salt and pepper as seasoning.