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Beef Tenderloin With Roasted Shallots

Rated as 4.83 out of 5 Stars

"The shallot sauce takes some time, but is well worth the trouble. This is definitely a company dish, and the recipe doubles well for a larger party. Serve with a green salad and roasted vegetables."
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1 h 45 m servings 653
Original recipe yields 6 servings


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  1. Preheat oven to 375 degrees F (190 degrees C). In 9 inch 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.
  2. In a large saucepan, combine beef broth and port. Bring to a boil. Cook over high heat until the volume is reduced by half, about 30 minutes. Whisk in tomato paste. Set aside.
  3. Pat beef dry; sprinkle with thyme, salt and pepper. In a large roasting pan, set over medium heat on the stove top, saute bacon until golden. Using a slotted spoon, transfer bacon to paper towels. Add beef to pan; brown on all sides over medium high heat, about 7 minutes.
  4. Transfer pan to oven. Roast beef until meat thermometer inserted into center registers 125 degrees F (50 degrees C) for medium rare, about 25 minutes. Transfer beef to platter. Tent loosely with foil.
  5. Spoon fat off top of pan drippings in roasting pan. Place pan over high heat on stove top. Add broth mixture, and bring to boil; stir to scrape up any browned bits. Transfer to a medium saucepan, and bring to simmer. Mix 1 1/2 tablespoon butter and flour in small bowl to form smooth paste; whisk into broth mixture, and simmer until sauce thickens. Whisk in remaining butter. Stir in roasted shallots and reserved bacon. Season with salt and pepper.
  6. Cut beef into 1/2 inch thick slices. Spoon some sauce over, and garnish with watercress.

Nutrition Facts

Per Serving: 653 calories; 50.6 11.9 31.6 132 645 Full nutrition

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  1. 1303 Ratings

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Most helpful positive review

Believe all these raving reviews. It really is that good! I made this for a dinner party of 15 people last night with a 5 1/2 lb. tenderloin. I was worried about timing the preparation of the...

Most helpful critical review

The meat was tender but that's because it's $6 per pound tenderloin. The sauce was overrated. The shallots were yummy but I didn't like the port wine flavor at all. It was too overpowering. ...

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Least positive

Believe all these raving reviews. It really is that good! I made this for a dinner party of 15 people last night with a 5 1/2 lb. tenderloin. I was worried about timing the preparation of the...

I served this for xmas dinner. I was very nervous because I've never served beef tenderloin. Everything turned out perfect. One guest called the next day and told me it was the best, most tender...

I made this for Christmas dinner this year & it was great. I bought a 5 lb. beef tenderloin from Costco, cut it in half & froze the 2nd half. I was serving 6 people & 2-1/2 lbs. was plenty. W...

The 1st time I made this was on 12/24/03 for 7 adults and 2 children. Everyone loved it! My 2 yr couldn't get enough. Using 7 1/2 lbs of meat I had abt 1/3 leftover. I read all the reviews & m...

This a wonderful recipe. I changed 2 things. I pulsed the roasted shallots in a blender for a few seconds so that the texture of the gravy was smoother and I made the gravy in advance and added ...

Made this for a dinner party for ten. Used a "prime" tenderloin that was stratosphereicly priced, but worth it for those special parties. I took the advice of other reviewers and served this wit...

This was fantastic! The recipe sounds difficult but don't let it scare you. The first time around it takes some time to prepare, but once you've familiarized yourself with the directions it's no...

This recipe was great! Everyone loved it. I also used red wine and brown sugar instead of port wine. I also put roasted mushrooms in it. I had a couple of people literally licking their plat...

I just served this tonight for a dinner party and it was THE HIT! My guests went crazy and said this was better than any fine restaurant. I splurged and went with a beautiful tenderloin and it...