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Beef Tenderloin With Roasted Shallots
December 26, 2006

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. While I was roasting the shallots I also roasted 3 heads of garlic with the tops trimmed off, drizzled with olive oil & some salt. The garlic needs about 15 minutes more than the shallots to get really tender. I roasted the meat as directed but it took my piece closer to 45 min. to reach the desired med. rare temp. The sauce worked beautifully. I used ruby port. I added the chopped bacon back to the sauce but opted to serve the shallots and roasted garlic next to the sliced beef on a platter so the kids(who don't like shallots) could enjoy the sauce on the garlic mashed potatoes. This was my first beef tenderloin and it was as so tender you could cut it with a butter knife & extremely flavorful. I saw some other reviewers recommend that you puree the sauce but I think that the texture of this sauce is intended to be somewhat thin and blending the shallots in would make it thick and lumpy. I will definitely use this recipe when I cook the 2nd half! UPDATE: This sauce is my new favorite sauce recipe for any type of roasted beef. It's very simple and you don't even need the bacon or shallots. The last time I made it I used Zinfandel instead of Port. I used it for sliced tri-tip and it was incredible. It even reheats really well if you thin it just a bit with some water.

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