Chateaubriand with Roasted Shallots
Description: This tenderloin roast makes a good company dinner. It is similar to Beef Bourguignon, but requires considerably less cooking time. Roasted shallots are added to the sauce along with sautéed bacon bits.
Ingredients:
1.5 pounds of shallots, halved lengthwise and peeled
3 tablespoons olive oil
salt and pepper to taste
6 cups beef broth (homemade always preferred but not required)
1.5 cups port wine
3 teaspoons tomato paste
4 pounds beef tenderloin roast, trimmed
2 teaspoons dried thyme
6 slices bacon, diced
6 tablespoons butter
2 tablespoons all-purpose flour
8 sprigs watercress, for garnish
Steps:
1. Preheat oven to 375°F (190°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 wine. 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 Chateaubriand until meat thermometer inserted into center registers 125°F (50°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.
6. Mix 1-1/2 tablespoons 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.
7. Cut beef into 1/2-inch-thick slices. Spoon some sauce over and garnish with watercress.
|
|
