Beef Tenderloin With Roasted Shallots
Ingredients
For the Beef:
-
1 whole beef tenderloin (2 to 3 lbs / 1–1.5 kg), trimmed
-
2 tbsp olive oil
-
2–3 tsp kosher salt
-
1–1½ tsp black pepper
-
2 tsp fresh rosemary, minced (optional)
-
2 tsp fresh thyme, minced
For the Roasted Shallots:
-
10–12 shallots, peeled and halved
-
2 tbsp olive oil
-
1 tbsp butter, melted
-
1 tbsp balsamic vinegar
-
1 tsp brown sugar or honey
-
Salt & pepper to taste
Optional Pan Sauce:
-
½ cup beef broth
-
¼ cup red wine
-
1 tbsp Dijon mustard
-
1 tbsp butter (to finish)
Instructions
1. Prepare the shallots
-
Preheat oven to 425°F (220°C).
-
Toss shallots with olive oil, melted butter, balsamic, brown sugar, salt, and pepper.
-
Spread in a roasting pan or baking dish.
Start roasting them 10 minutes before the beef goes in.
2. Prepare the beef tenderloin
-
Pat the beef dry with paper towels.
-
Rub with olive oil, salt, pepper, thyme, and rosemary.
-
Heat a large oven-safe skillet over high heat.
-
Sear the beef on all sides until nicely browned (about 3–4 minutes per side).
3. Roast
-
Place seared tenderloin on top of or next to the shallots (in the same pan if possible).
-
Roast at 425°F (220°C) for:
-
Medium-rare: 18–22 minutes (internal temp 130°F / 54°C)
-
Medium: 25–28 minutes
-
Rare: 15–17 minutes
Use a thermometer for best results.
-
Remove from oven and let rest 10–15 minutes before slicing.
4. Optional pan sauce (highly recommended!)
-
Transfer beef and shallots to a plate.
-
Place the roasting pan or skillet on the stove over medium heat.
-
Add red wine and scrape up browned bits.
-
Add beef broth and simmer until reduced by half.
-
Whisk in Dijon mustard.
-
Finish with a tablespoon of butter for a glossy sauce.
5. Serve
Slice tenderloin into medallions and spoon roasted shallots and pan sauce on top.
Pairs beautifully with mashed potatoes, green beans, or roasted root vegetables.
* 3/4 pound shallots, halved lengthwise and peeled
* 1 1/2 tablespoons olive oil
* salt and pepper to taste
* 3 cups beef broth
* 3/4 cup port wine
* 1 1/2 teaspoons tomato paste
* 2 pounds beef tenderloin roast, trimmed
* 1 teaspoon dried thyme
* 3 slices bacon, diced
* 3 tablespoons butter
* 1 tablespoon all-purpose flour
* 4 sprigs watercress, for garnish
INSTRUCTIONS
1. Preheat oven to 375 degrees F (190 degrees C). In 9 inch 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.
2. In a large saucepan, combine beef broth and port. Bring to a boil. Cook over high heat until the volume is reduced by half, about 30 minutes. Whisk in tomato paste. Set aside.
3. Pat beef dry; sprinkle with thyme, salt and pepper. In a large roasting pan, set over medium heat on the stove top, saute bacon until golden. Using a slotted spoon, transfer bacon to paper towels.
Add beef to pan; brown on all sides over medium high heat, about 7 minutes.
4. Transfer pan to oven. Roast beef until meat thermometer inserted into center registers 125 degrees F (50 degrees C) for medium rare, about 25 minutes. Transfer beef to platter. Tent
loosely with foil.
5. Spoon fat off top of pan drippings in roasting pan. Place pan over high heat on stove top. Add broth mixture, and bring to boil; stir to scrape up any browned bits. Transfer to a medium saucepan, and bring to simmer. Mix 1 1/2 tablespoon butter and flour in small bowl to form smooth paste; whisk into broth mixture, and simmer until sauce thickens. Whisk in remaining butter. Stir in roasted shallots and reserved bacon. Season with salt and pepper.
6. Cut beef into 1/2 inch thick slices. Spoon some sauce over, and garnish with watercress. The beef tenderloin recipe with roasted shallots is ready to serve...nice ! Enjoy it !
beef-tenderloin-steaks-with-blue-cheese.
