Roasted Beef Tenderloin With Shallot & Port Sauce

• 3/4 pounds shallots, halved and peeled
• 1 1/2 T. Light Olive Oil
• Salt and Pepper to taste
• 3 cups veal or beef broth
• 3/4 cup port wine
• 1 1/2 tsp. tomato paste
• 2 pounds beef tenderloin roase, trimmed
• 1 tsp. dried thyme
• 3 slices bacon, diced
• 3 T. butter
• 1 T. flour
• 4 springs watercress, for garnish

1. Preheat oven to 375 degrees.
2. 1. Toss shallots with oil to coat. Season with S&P and roast in foil lined pan untel deep brown and very tender, stirring occasionallly...about 30 min.
3. 2. Combine beef broth and port in large saucepan. Bring to boil. Cook over med-high heat until volume is reduced by half....about 30 min. Whisk in tomato paste and set aside.
4. 3. Pat beef dry: sprinke with thyme, S&P.
5. 4. Heat large roasting pan over medium heat on stove top. Saute bacon until golden. Transfer bacon to paper towels.
6. 5. Add beef to pan: brown on all sides over medium high heat...about 7 minutes.
7. 6. Transfer pan to oven. Roast beef until meat thermometer inserted into center registers 125 degrees F for Medium rare...about 25 minutes.
8. 7. Transfer Beef to platter and loosely tent with foil.
9. 8. Spoon fat off top of pan drippings in roasting pan. Place pan over med-high heat on stove top. Add broth mixture and bring to boil: stir to scrape up any browned bits.
10. 9. Transfer to medium saucepan and bring to simmer.
11. 10. Mix 1 1/2 T. butter and flour in small bowl to form smooth paster: whisk into broth mixture and simmer until sauce thickens. Whisk in remaining butter.
12. 11. Stir in roasted shallots and reserved bacon. Season with S&P to taste.
13. 12. Cut beef into 1/2 inch thick slices. Spoon sauce over meat and garnish with watercress.

shallots, olive oil, salt, veal, port wine, tomato paste, beef tenderloin, thyme, bacon, butter, flour, springs

Taken from www.epicurious.com/recipes/member/views/roasted-beef-tenderloin-with-shallot-port-sauce-50029535 (may not work)