Roast Beef Tenderloin with Red Currant Jus

• 4 oz (115g) sliced bacon, finely chopped
• 2 cups tawny or ruby port
• 2/3 cup beef stock
• 2 tbsp red currant jelly
• 1 tsp cornstarch, dissolved with 1 tbsp cold water
• 2 1/4 lb (1kg) beef tenderloin, tied
• Salt and freshly ground black pepper
• 2 tsp olive oil

1. To make the sauce, cook the bacon in a nonstick frying pan over medium heat for about 6 minutes, or until crisp.
2. Transfer to paper towels to drain.
3. Wipe the pan clean.
4. Combine the port, stock, and jelly in the pan, bring to a boil, and cook about 5 minutes, or until reduced by 1/4.
5. Whisk in the dissolved cornstarch and cook until lightly thickened.
6. Stir in the reserved bacon.
7. Preheat the oven to 400F (200C).
8. Season the beef with salt and pepper.
9. Heat the oil in a large frying pan over high heat.
10. Add the beef and cook, turning occasionally, until browned on all sides, about 10 minutes.
11. Transfer to rack in a roasting pan.
12. Roast about 20 minutes, or until a meat thermometer reads 130F (55C) for medium-rare.
13. Transfer to a carving board and let rest for 15 minutes before carving.
14. Slice the beef and serve with the sauce.
15. Variation
16. Duck Breasts with Red Currant Jus
17. Substitute 4 sauteed duck breasts for the filet.
18. Substitute pancetta for the bacon, and a hearty red wine for the port.

bacon, tawny, beef stock, currant jelly, cornstarch, beef tenderloin, salt, olive oil

Taken from www.cookstr.com/recipes/roast-beef-tenderloin-with-red-currant-jus (may not work)