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BEEF TENDERLOIN WITH ROASTED SHALLOTS
Makes 6 servings
3/4 lb shallots, halved lengthwise & peeled
1 1/2 tablespoons olive oil
salt and pepper to taste
3 cups beef broth
3/4 cup Magnotta Tawny Port
1 1/2 teaspoons tomato paste
2 lbs 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
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. 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, sauté 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 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.
FEATURE WINE
2004 Shiraz Barrel Aged Special Reserve
GREAT ALTERNATIVE
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