Beef Tenderloin with Roasted Shallots
Serve with Merlot, Cabernet Sauvignon
Here’s the ideal dish when you want to serve a very special meal. You can complement it perfectly with Kendall-Jackson’s Merlot Cabernet Sauvignon.
You might add some potatoes roasted in a shallow LeCreuset roaster, and the roasted asparagus would be a magnificently perfect side dish. Look for that recipe as part of this promotion. This isn’t just a dinner – it’s a celebration!
3/4 lb. shallots, peeled and halved lengthwise
2 Tbsp. olive oil
Kosher salt and freshly ground pepper
3 C. beef stock
3/4 C. Port wine
1 1/2 tsp. tomato paste
1 (2-lb.) beef tenderloin
1 tsp. dried thyme
3 slices bacon, diced
3 Tbsp. butter, softened
1 Tbsp. all-purpose flour
4 sprigs watercress for garnishing
Preheat oven to 375°F.
Combine the shallots and oil in the small LeCreuset 10" x 12" roasting pan. Season with salt and pepper. Bake until the shallots are browned and tender, about 30 minutes.
While the shallots are roasting, combine the stock and port in 5-quart LeCreuset Buffet pan. Bring to a boil over high heat and cook until reduced by half, 25 to 30 minutes. Whisk in the tomato paste. Carefully pour the pan contents into a bowl and set aside. Wipe out the pan with a paper towel.
Pat the tenderloin dry with a paper towel. Sprinkle the thyme over the tenderloin. Season with salt and pepper.
Return the 5-quart Lecreuset pan to the rangetop.. Add the bacon and cook over medium heat until browned and crispy, 7-10 minutes. Transfer to a paper towel-lined plate with a slotted spoon. Add the tenderloin to the Buffet and cook until browned on all sides, about 7 minutes, turning as needed. Place in the oven and bake until a thermometer inserted into the center of the tenderloin reads 125°F for medium rare, about 25 minutes.
Stir together 2 Tbsp of the butter and flour in a small bowl.
Transfer the tenderloin to a plate. Skim away any excess oil from the Buffet pan and return the pan to the rangetop. Add the stock mixture and over high heat scrape the bottom and sides of the pan with a wooden spoon to loosen any browned bits. Bring to a boil and reduce the heat to low. Whisk in the butter-flour mixture and cook until the sauce thickens, 2 to 3 minutes. Whisk in the remaining 1 Tbsp. butter. Stir in the shallots and bacon. Season to taste with salt and pepper.
Cut the tenderloin into 1/2" thick slices. Arrange on a platter and spoon the sauce over the tenderloin. Garnish with the watercress.