Imagine a dish so exquisite, it transforms an ordinary dinner into a gourmet experience that will leave your guests speechless. This Beef Tenderloin with Roasted Shallots, Bacon, and Port Wine Sauce is not just a meal—it's a culinary masterpiece that combines the richness of perfectly seared beef, the sweetness of caramelized shallots, and the deep, complex flavors of a port wine reduction. Get ready to elevate your cooking skills and impress everyone at your table with this restaurant-quality recipe that's surprisingly simple to prepare.
Prep Time: 20 mins
Cook Time: 40 mins
Total Time: 1 hrs
Cuisine: French
Serves: 4 servings
Ingredients
- 1.5 lbs beef tenderloin
- 1 cup shallots, peeled
- 4 slices bacon, chopped
- 1 cup port wine
- 2 tbsp olive oil
- Salt and pepper to taste
- Fresh thyme, for garnish
Instructions
- Remove beef tenderloin from refrigerator 1 hour before cooking to allow it to reach room temperature, ensuring even cooking.
- Preheat oven to 425°F (218°C). Pat beef tenderloin dry with paper towels to remove excess moisture, which helps achieve a perfect sear.
- Season tenderloin generously with salt and freshly ground black pepper on all sides, pressing seasoning into the meat.
- Heat olive oil in a large cast-iron skillet over high heat. Sear tenderloin on all sides until golden brown, approximately 2-3 minutes per side, creating a rich caramelized exterior.
- In the same skillet, add chopped bacon and render its fat. Add peeled whole shallots around the meat, allowing them to caramelize.
- Transfer skillet to preheated oven and roast for 20-25 minutes, or until internal temperature reaches 135°F for medium-rare, using a meat thermometer.
- Remove skillet from oven, transfer meat to a cutting board, and let rest for 10-15 minutes to allow juices to redistribute.
- In the same skillet, deglaze with port wine, scraping up browned bits. Reduce sauce by half, creating a rich, concentrated flavor.
- Slice tenderloin against the grain into 1/2-inch thick pieces. Arrange on a platter with roasted shallots.
- Drizzle port wine reduction over the meat, garnish with fresh thyme leaves, and serve immediately.
Tips
- Temperature is Key: Always let your beef tenderloin rest at room temperature for an hour before cooking to ensure even heat distribution.
- Moisture Matters: Pat the meat dry before seasoning to achieve a perfect golden-brown sear that locks in juices.
- Use a Meat Thermometer: For consistent results, invest in a good meat thermometer to hit the exact doneness you desire.
- Cast-Iron Magic: A cast-iron skillet is ideal for achieving a beautiful crust and even cooking from stovetop to oven.
- Resting is Crucial: Allow the meat to rest after cooking to redistribute juices, ensuring each slice is tender and flavorful.
- Layer Flavors: By cooking bacon and shallots in the same pan, you'll create a depth of flavor that elevates the entire dish.
- Wine Reduction Tip: When deglazing with port wine, scrape up those delicious browned bits for maximum flavor in your sauce.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 12g
Protein: 35g
Fat: 25g
Saturated Fat: 9g
Cholesterol: 120mg
