Decadent Beef Tenderloin with Bourbon-Glazed Shallots and Crispy Bacon
Indulge your senses with this sumptuous Beef Tenderloin dish adorned with roasted shallots and crispy bacon, all enveloped in a rich port sauce. Originally featured in the December 1997 issue of Bon Appetit, this recipe has become a cherished holiday tradition in my family, serving as the centerpiece for our Christmas Eve dinner for over two decades. The tender beef pairs beautifully with the sweet and savory notes of the shallots and the deep flavors of the port sauce, making every bite a memorable experience. Not just for special occasions, the sauce also complements a standing rib roast perfectly, ensuring that any festive gathering will be a feast to remember.
N/A
Servings
706
Calories
10
Ingredients
Ingredients
Shallots
1.5 lbs (halved lengthwise and peeled (about 24 large))
Olive oil
3 tablespoons
Beef stock
6 cups (can use low sodium canned broth)
Tawny port
1.5 cups
Tomato paste
1 tablespoon
Beef tenderloin steaks
2 (3.25 lbs each) (trimmed (large ends))
Dried thyme
2 teaspoons
Bacon
7 slices (chopped)
Butter
6 tablespoons
All-purpose flour
1.5 tablespoons
Instructions
1
Preheat your oven to 375°F (190°C).
2
In a 9-inch pie pan, toss the halved shallots with olive oil until evenly coated. Season lightly with salt and freshly ground pepper.
3
Roast the shallots in the preheated oven until they achieve a deep brown color and are very tender, stirring occasionally, for approximately 30 minutes.
4
In a large saucepan, bring the beef stock and tawny port to a boil. Reduce the heat and let simmer, reducing the mixture until you have about 3 3/4 cups remaining, which should take about 30 minutes.
5
Once reduced, whisk in the tomato paste until well combined. (Note: Both the shallots and stock reduction can be prepared a day in advance; store them separately in the refrigerator.)
6
Pat the beef tenderloin dry with paper towels and generously sprinkle with dried thyme, salt, and pepper.
7
In a large roasting pan placed over medium heat, add the chopped bacon and sauté until golden and crispy, which should take about 4 minutes. Remove the bacon and drain on paper towels, leaving the rendered fat in the pan.
8
Increase the heat to medium-high and add the beef tenderloin to the pan. Brown all sides of the beef, about 7 minutes in total.
9
Once browned, transfer the roasting pan to the preheated oven. Roast the beef until a meat thermometer inserted into the center reads 125°F (51°C) for medium-rare, which will take around 45 minutes.
10
After roasting, transfer the beef to a serving platter and tent loosely with foil to keep it warm.
11
Carefully spoon off the excess fat from the top of the pan drippings. Place the roasting pan over high heat and add the stock and port mixture. Bring it to a boil, scraping up any flavorful browned bits from the bottom.
12
Pour the mixture into a medium saucepan and bring to a simmer. In a small bowl, mix 3 tablespoons of butter with the all-purpose flour to create a paste. Whisk this paste into the simmering sauce and continue to cook until the sauce thickens, about 2 minutes.
13
Remove from heat and whisk in the remaining 3 tablespoons of butter. Stir in the roasted shallots and the reserved crispy bacon. Taste the sauce and adjust seasoning as necessary.
14
Slice the beef into 1/2-inch thick slices. Serve immediately with a generous spoonful of sauce over the top.
15
Offer the remaining sauce on the side for guests to add more as they please.
Nutrition Information
43g
Fat
17g
Carbs
43g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the main protein used in this recipe?
The main protein used in this recipe is beef tenderloin, specifically two pieces weighing about 3.25 lbs each.
What type of alcohol is used to glaze the shallots and make the sauce?
The recipe uses 1.5 cups of tawny port for the reduction and sauce.
What temperature should I set my oven to?
You should preheat your oven to 375°F (190°C).
How long do the shallots need to roast?
The shallots should be roasted for approximately 30 minutes until they achieve a deep brown color and are very tender.
Can I prepare any part of this recipe in advance?
Yes, both the roasted shallots and the stock reduction can be prepared a day in advance and stored separately in the refrigerator.
What is the target internal temperature for medium-rare beef tenderloin?
The beef should be roasted until a meat thermometer inserted into the center reads 125°F (51°C).
How long does the beef typically take to roast in the oven?
The roasting process for the beef usually takes around 45 minutes.
What ingredients are used to thicken the port sauce?
The sauce is thickened using a paste made from 3 tablespoons of butter and 1.5 tablespoons of all-purpose flour.
How should the beef be prepared before cooking?
The beef should be patted dry with paper towels and generously sprinkled with dried thyme, salt, and pepper.
What is the original source of this recipe?
This recipe was originally featured in the December 1997 issue of Bon Appetit.
How much beef stock is required?
The recipe calls for 6 cups of beef stock, and you can use low sodium canned broth if preferred.
What do I do with the bacon after sautéing it?
Remove the bacon and drain it on paper towels, but leave the rendered fat in the pan to brown the beef.
How long should I brown the beef in the roasting pan?
The beef should be browned on all sides for a total of about 7 minutes.
How much bacon is needed for this dish?
The recipe requires 7 slices of chopped bacon.
What is the final step before serving the beef?
Slice the beef into 1/2-inch thick slices and serve with a generous spoonful of sauce over the top.
How many calories are in one serving of this dish?
One serving contains approximately 706 calories.
What is the fat content of this recipe?
Each serving contains approximately 43g of fat.
How many carbohydrates are in this meal?
There are 17g of carbohydrates per serving.
How much protein does this recipe provide?
This dish provides 43g of protein per serving.
When should the tomato paste be added?
The tomato paste should be whisked into the mixture after the stock and port have been reduced.
What should I do with the pan drippings?
Spoon off excess fat, then place the pan over high heat and add the stock and port mixture to scrape up the flavorful browned bits.
How many shallots are needed for this recipe?
You will need 1.5 lbs of shallots, which is about 24 large ones, halved lengthwise and peeled.
Can this sauce be used for other types of meat?
Yes, the sauce also complements a standing rib roast perfectly.
How much butter is used in total?
A total of 6 tablespoons of butter is used: 3 for the thickening paste and 3 to whisk in at the end.
What size pan is recommended for roasting the shallots?
A 9-inch pie pan is recommended for tossing and roasting the shallots.
How much should the stock and port mixture be reduced?
The mixture should be reduced from its original volume down to about 3 3/4 cups.
How do I serve the remaining sauce?
The remaining sauce should be offered on the side for guests to add more as they please.
What kind of thyme is used?
The recipe calls for 2 teaspoons of dried thyme.
Should the beef be covered while roasting?
No, the beef is roasted uncovered in the pan, then tented with foil only after it is removed from the oven to rest.
Is this recipe suitable for a Christmas dinner?
Yes, it is described as a cherished holiday tradition and a perfect centerpiece for Christmas Eve dinner.