Skip to main content New this month
Get the Allrecipes magazine
Beef Tenderloin With Roasted Shallots
January 07, 2004

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 & made some changes based on them. I made the sauce the day before & I was glad I did b/c it had time to flavor through. I used cabernat instead of port and added a 2 TBLS of brown sugar to it. Definitely double the sauce. I tripled it & had just enough. DEFINITELY use as many shallots as the recipe calls for if not more, they are wonderful. They MAKE this recipe. I pureed half of the shallots after I had roasted them as others suggested and was happy with the outcome. I added some minced garlic to the sauce as well. It was wonderful. I did NOT add any salt. Be sure to let your meat sit 15 min after coming out of the oven (tented) so the juices can reabsorb. I served it w/ garlic roasted mashed potatoes & glazed carrots. I will defintely make it again EXACTLY as I made it this time. Mushrooms would make a great addition for those who like them. If you don't want to spend the cash on the tenderloin, the sauce would be fantastic on just abt anything. I have made it many more times since then & it always turns out fantastic.

  1. 1229 Ratings

    Rated as 5 out of 5 Stars
    Rated as 4 out of 5 Stars
    Rated as 3 out of 5 Stars
    Rated as 2 out of 5 Stars
    Rated as 1 out of 5 Stars