"New from the Kitchen"
Recipe of the Month - March 2010
Entrees: Bordeaux Style Beef Tenderloin with Roasted Shallots
In preparing for a wine dinner this fall that focused on the food and wines of the Bordeaux region of France, I adapted a recipe that has become a favorite at the Inn. For a large group you can use a whole beef tenderlion and multiply the ingredients 2 1/2 times for the sauce.
3/4 lb shallots, peal and cut in half lengthwise
1 ½ tablespoons olive oil
salt and pepper to taste
3 cups beef broth
3/4 cup regular port (not tawny)
1 ½ teaspoons tomato paste
2 lbs beef tenderloin, trimmed
1 teaspoon dried thyme
3 slices diced bacon
3 tablespoons butter
1 tablespoon all purpose flour
fresh thyme for garnish
Preheat oven to 375 degrees. Toss the shallots in the olive oil in a pie pan to coat and season with salt and pepper. Roast, stirring occasionally, for 30 minutes until browned and very tender. Combine the port and beef broth in a saucepan and bring to a boil. Cook over high heat about 30 minutes until reduced by half. Whisk in the tomato sauce and set aside.
Pat beef dry and sprinkle with thyme, salt and pepper. In a large roasting pan or oven proof saute pan, saute the bacon until golden. Transfer to paper towels. Add the beef to the pan and over medium heat brown on all sides about 7 minutes.
Transfer pan to oven and roast meat to 125 degrees, about 25 minutes. Transfer to a plate and loosely cover with foil.
Spoon fat off top of pan drippings and put pan on high heat on top of stove. Add broth mixture and bring to a boil, deglazing the pan. Transfer to sauce pan and bring to a simmer. Use 1 ½ tablespoons of butter and the flour to make a smooth paste and whisk into the broth and simmer until sauce thickens. Whisk in remaining butter and add the shallots and bacon. Season with salt and pepper.
Slice beef into ½ inch slices and spoon sauce over meat and garnish with fresh thyme.