Beef Tenderloin with Bacon, Shallot, and Port Wine Sauce

Beef Tenderloin with Bacon, Shallot, and Port Wine Sauce

• 1 1/2 pound shallots, peeled and diced into 1/2 inch pieces
• 3 tablespoon(s) bacon fat
• 2 tablespoons beef base concentrate
• 5 cup water
• 1 1/2 cup(s) port wine
• 6 ounces tomato paste
• 6 pounds beef tenderloin trimmed
• 2 teaspoons thyme, fresh
• 1/2 pound bacon diced small

For Thickening Sauce

• 3 tablespoons water
• 3 tablespoon cornstarch

Cooking Instructions

1. Position rack in center of oven. Preheat to 375. Toss shallots in oil. Roast until shallots are deep brown and very tender, about 30 minutes. Stir occasionally.
2. Boil broth and port in large sauce pan Whisk in tomato paste until completely smooth.
3. Pat beef dry. Sprinkle with thyme, salt, and pepper.
4. Sauté bacon until golden. Add bacon fat to roasting pan. Sear beef on all sides over medium heat, about 7 minutes. Transfer to oven; Roast until meat thermometer reaches 125 degrees for medium rare, about 45 minutes. Transfer beef to platter and tent loosely with foil.
5. Spoon pan drippings into saucepan.
6. Add broth mixture slowly. Cook until sauce thickens. Stir in roasted shallots and reserved bacon. Season with salt and pepper.
7. Cut beef into 1/2 inch slices. Spoon some sauce over beef. Pass remaining sauce on the side.