Categories: Steak

Ingredients

• 3/4 lb. shallots, halved lengthwise
• 1 tbsp. olive oil
• 1/2 tsp salt
• 1/2 tsp black pepper
• 3 cups beef broth
• 3/4 cup port wine
• 1 1/2 tsp tomato paste
• 2 3/4 lb. beef tenderloin roast, trimmed
• 1 tsp dried thyme
• 3 slices bacon, diced
• 1 tbsp. flour
• 3 tbsp. butter, at room temp
• 4 sprigs watercress

Directions

1. Preheat oven to 375. Toss shallots with oil to coat in a 9-inch pie plate. Sprinkle with a pinch each of salt and pepper. Roast, stirring occasionally, until deep brown and very tender, 30-35 minutes. Remove from oven. Increase temp to 425.

2. Meanwhile, bring beef broth and port to a boil in a large saucepan over medium-high heat; simmer until reduced by half, 25-30 minutes. Whisk in tomato paste.

3. Pat beef dry; sprinkle with thyme and remaining salt and pepper. Cook bacon in a large skillet over medium-high heat until golden brown. Transfer to a paper towel-lined plate to drain. Add beef to skillet; cook 7 minutes, turning to brown on all sides.

4. Transfer roast to a rack in a roasting pan. Roast until meat thermometer inserted into center reaches 135 for medium-rare, about 35 minutes. Transfer to platter; tent with foil.

5. Pour broth mixture into roasting pan, stirring to scrape up browned bits. Return to saucepan and bring to a simmer. Mix together flour and 1 1/2 tbsp. butter in a small bowl to form a smooth paste; whisk into broth mixture. Simmer until thickened, about 10 minutes. Whisk in remaining 1 1/2 tbsp. butter. Stir in roasted shallots and bacon.

6. Cut beef into 1/2-inch-thick slices. Spoon sauce over top and garnish with watercress.

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