Ok, here is a tasty recipe idea for the holidays or a dinner party. Easily double the ingredients for a larger group. Prep time is a little involved, but doesn’t require a degree in rocket engineering. Next time you are looking to prepare an impressive meal for the in laws this is the one. We hope you give it a shot. 

Yield:  12 servings


  • 1 ½ lbs. large shallots (about 24) halved lengthwise, peeled
  • 3 Tbsp. olive oil
  • 6 Cups canned beef broth
  • 1 ½ Cups port wine
  • 1 Tbsp. tomato paste
  • 2 3-3 ½ lb. Beef tenderloins (large ends), trimmed
  • 2 tsp. dried thyme
  • 7 bacon slices chopped
  • 6 Tbsp. (¾  stick) butter
  • 1 ½ Tbsp. all purpose flour



Position rack in center of oven and pre-heat to 375° F.  In 9-inch diameter pan, toss shallots with oil to coat.  Season with salt and pepper.  Roast until shallots are deep brown and tender, stirring occasionally, about 30 minutes.

Boil broth and Port in large saucepan until reduced to 3 ¾ cup, about 30 minutes.  Whisk in tomato paste.  (Shallots and broth mixture can be made 1 day ahead.  Cover separately; chill.)

Pat beef dry; sprinkle with thyme, salt and pepper.  In large roasting pan set over medium heat, sauté bacon until golden, about 4 minutes.  Using slotted spoon, transfer bacon to paper towels.

Add beef to pan, brown on all sides over medium heat, about 7 minutes.  Transfer pan to oven; roast beef until meat thermometer inserted into center registers 125° F for medium-rare, about 45 minutes.  Transfer beef to platter.  Tent loosely with foil.

Spoon fat off top of pan drippings in roast pan.  Place roasting pan over high heat.  Add broth mixture and bring to a boil, scraping up any browned bits.  Transfer to a medium saucepan; bring to simmer.  Mix 3 Tbsp. butter and flour in a small bowl to form a smooth paste; whisk into broth mixture and simmer until sauce thickens, about 2 minutes.  Whisk in 3 Tbsp. butter.  Stir in roasted shallots and reserved bacon.  Season with salt and pepper.

Cut beef into ½ inch thick slices.  Spoon some sauce over.  Garnish with watercress.  Pass remaining sauce.

Let us know how you enjoyed this.