Recipes

[Lady Lassie]

Could some kind soul repost the recipe for Tenderloin with Port Shallot Sauce? I tried to locate it to no avail.

Thanks in advance!

[Beebee2]

I'm happy to repost this recipe which came to us from IamMrsG. I, too, served this for our Christmas meal and it was absolutely delicious. You will enjoy it.

Beef Tenderloin with Roasted Shallots, Bacon and Port

1 1/2 pounds large shallots (about 24), halved lengthwise, peeled
3 tablespoons olive oil
6 cups canned beef broth
1 1/2 cups tawny Port
1 tablespoon tomato paste
(2) 3- to 3 1/4-lb beef tenderloins, large ends, trimmed
2 t dried thyme
7 bacon slices, chopped
6 T stick) butter
1 1/2 T all purpose flour
1 large bunch watercress

Position rack in center of oven and preheat to 375 deg F. In 9-inch-diameter 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.

Boil broth and Port in large saucepan until reduced to 3 3/4 cups, about 30 minutes. Whisk in tomato paste. Shallots and broth mixture can be made 1 day ahead. Cover separately; chill.

Pat beef dry; sprinkle with thyme, salt and pepper. In large roasting pan set over medium heat, sauté bacon until golden, about 4 minutes. Using slotted spoon, transfer bacon to paper towels. Add beef to pan; brown on all sides over medium-high heat, about 7 minutes. Transfer pan to oven; roast beef until meat thermometer inserted into center registers 125ºF for medium-rare, about 45 minutes. Transfer beef to platter. Tent loosely with foil.

Spoon fat off top of pan drippings in roasting pan. Place roasting pan over high heat. Add broth mixture and bring to boil, scraping up any browned bits. Transfer to medium saucepan; bring to simmer. Mix 3 tablespoons butter and flour in small bowl to form smooth paste; whisk into broth mixture and simmer until sauce thickens, about 2 minutes. Whisk in 3 tablespoons butter. Stir in roasted shallots and reserved bacon. Season sauce with salt and pepper. Cut beef into 1/2-inch-thick slices. Spoon some sauce over. Garnish with watercress. Pass remaining sauce. Yield: Serves 12

MrsG’s notes from my 2012 file: The meat was delicious, tender and moist, but the roasted shallots and port sauce were even better. I loved it, and, even after using for leftovers two days later, had a full pint to freeze. Will add to a pot of French Onion Soup after the first of the New Year. The only suggestion I could make is to not hold back on the shallots. They are truly delicious. As a side to this dish, we had Potato Gratin With Mushrooms And Gruyère.

IamMrsG @ qvc recipe swap her 2012 Christmas Meal

[IamMrsG]

To me, recommending recipes comes with responsibility, especially when the meal is a special one. This is why I pound so often for accuracy and tried 'n true recipes. It is also why I do not condone the willy-nilly copying of recipes (with a few rearranged words) from other websites just to post them on Recipe Swap. As y'all know, once you share a recipe, it is out of your hands what someone does with it, which makes the need for accuracy all the more important. Since anything can happen in the kitchen, the thought of a wrecked meal, particularly a celebratory and expensive one, disturbs me.

So, Beebee2, it was very gratifying to read your kind words to me on your Rich Creamy Parmesan Chicken Casserole thread about your Christmas dinner. I am sincerely glad

you and yours enjoyed it, thank you for taking the time to share the news with me. Thank you also for sharing this recipe with Lady Lassie. Lady, I hope you enjoy it as well. Beebee, I look forward to see what you bring to us throughout this coming year, and hope it is a healthy, delicious and happy one for you. --Mrs. G.

P.S. Beebee, your Chicken Casserole is on this week's menu. I'm wondering, though, about adding a few peas and carrots for color. Would you?