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My XMAS Beef Tenderloin recipe...trying it on the egg this year (with Roasted Shallots, Bacon, and P
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Ohio Boy in DC
Posts: 67
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. [p]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.[p]BEEF TENDERLOIN WITH ROASTED SHALLOTS, BACON AND PORT [p]
Pour a full-bodied red wine, such as a Bordeaux, Merlot or
Cabernet Sauvignon. [p]
1 1/2 pounds large shallots (about 24), halved lengthwise,
peeled
3 tablespoons olive oil[p]6 cups canned beef broth
1 1/2 cups tawny Port
1 tablespoon tomato paste[p]2 3- to 3 1/4-pound beef tenderloins (large ends), trimmed
2 teaspoons dried thyme
7 bacon slices, chopped
6 tablespoons (3/4 stick) butter
1 1/2 tablespoons all purpose flour[p]1 large bunch watercress [p]
Position rack in center of oven and preheat to 375F. In
9-inch-diameter 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.[p]Boil broth and Port in large saucepan until reduced to 3
3/4 cups, about 30 minutes. Whisk in tomato paste.
(Shallots and broth mixture can be made 1 day ahead. Cover
separately; chill.)[p]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.
Transfer beef to platter. Tent loosely with foil.[p]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. [p]Serves 12.
Pour a full-bodied red wine, such as a Bordeaux, Merlot or
Cabernet Sauvignon. [p]
1 1/2 pounds large shallots (about 24), halved lengthwise,
peeled
3 tablespoons olive oil[p]6 cups canned beef broth
1 1/2 cups tawny Port
1 tablespoon tomato paste[p]2 3- to 3 1/4-pound beef tenderloins (large ends), trimmed
2 teaspoons dried thyme
7 bacon slices, chopped
6 tablespoons (3/4 stick) butter
1 1/2 tablespoons all purpose flour[p]1 large bunch watercress [p]
Position rack in center of oven and preheat to 375F. In
9-inch-diameter 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.[p]Boil broth and Port in large saucepan until reduced to 3
3/4 cups, about 30 minutes. Whisk in tomato paste.
(Shallots and broth mixture can be made 1 day ahead. Cover
separately; chill.)[p]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.
Transfer beef to platter. Tent loosely with foil.[p]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. [p]Serves 12.
Comments
-
<p />Ohio Boy in DC,
I've been doing a white wine beef tenderloin for awhile and must say it was good. The EGG will perform to all eggpectations.[p]CWM
-
Car Wash Mike,[p]Were those some ribs I saw on the side...??? Pretty efficient...[p]Looks like you've got some shrooms going as well
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