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Sunday, December 19, 2010

Beef Tenderloin

Raise your hand if you still have NO IDEA what to make for Christmas dinner! :)  We are only days away now from the big day.  I decided to do a stream of posts to help some of you out on what to cook and make for your families' Christmas meal!!! 

This would be your main course!  It's AMAZING! 
2 shallots, halved
1 1/2 T olive oil
salt and pepper to taste

Sauce for beef:
3 cups beef broth
3/4 c port wine
1 1/2 t tomato paste
3 T butter
1 T flour

2 lbs beef tenderloin roast, trimmed
1 t dried thyme
3 slices bacon, diced

Preheat your oven to 375.  In a pie pan, toss shallots with oil to coat.  Season with salt and pepper.  Roast until shallots are deep brown and very tender.  Usually takes about 30 minutes.  Take out and set aside.

In a large saucepan, combine the beef broth and port wine.  Bring to a boil and cook over high heat until the volume is reduced by half.  This also takes about 30 minutes.  Whisk in the tomato paste and set aside.

Pat your beef dry.  Sprinkle it with thyme, salt and papper. In a large roasting pan, set over medium heat on the stove.  Saute your bacon until golden.  Transfer the bacon (leaving the grease in the pan) onto a paper towel to absorb the grease.  Using the grease from the bacon still in pan, brown all sides of the beef tenderloin over medium high heat.  About 7 minutes total.  Transfer the entire roasting pan at this point into your oven and roast your beef unil a meat thermometer insterted into the middle is 135 degrees, about 35 minutes.  Immediately remove from the oven and place on a serving platter and put a piece of foil tented over the top and let sit.

While your beef is baking, in a blender, puree your shallots, beef broth mixture and bacon all together until smooth.

Place the roasting pan with the juices from the beef on the stove on high.  Add the broth mixture and bring to a boil.  Stir to scrape up any browned bits.  Transfer to a medium saucepan, and bring to simmer.  Mix 1 1/2 T butter and flour in small bowl to form a smooth paste; whisk into broth mixxture, and simmer until sauce thickens.  Whisk in remaining butter.

Slice beef in to 1/2 inch thick slices.  Spoon sauce over as wanted.

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