French Bistro Tenderloin Roast With Shallot Sauce Recipes

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BEEF TENDERLOIN WITH ROASTED SHALLOTS



Beef Tenderloin With Roasted Shallots image

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.

Provided by Christine L.

Categories     100+ Everyday Cooking Recipes

Time 1h45m

Yield 6

Number Of Ingredients 12

¾ pound shallots, halved lengthwise and peeled
1 ½ tablespoons olive oil
salt and pepper to taste
3 cups beef broth
¾ cup port wine
1 ½ teaspoons tomato paste
2 pounds beef tenderloin roast, trimmed
1 teaspoon dried thyme
3 slices bacon, diced
3 tablespoons butter
1 tablespoon all-purpose flour
4 sprigs watercress, for garnish

Steps:

  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • Cut beef into 1/2 inch thick slices. Spoon some sauce over, and garnish with watercress.

Nutrition Facts : Calories 653.1 calories, Carbohydrate 11.9 g, Cholesterol 132.1 mg, Fat 50.6 g, Fiber 0.6 g, Protein 31.6 g, SaturatedFat 20.4 g, Sodium 645.2 mg, Sugar 2.2 g

FRENCH BISTRO TENDERLOIN ROAST WITH SHALLOT SAUCE



French Bistro Tenderloin Roast With Shallot Sauce image

This recipe originally came from the LCBO Food & Drink "The Art of Entertaining" Summer 2001 magazine. We have made this time and time again and it's a wonderful dish for company. Now, I will say, you really have to like this company, as a 3 lb Tenderloin Roast can set you back a few bucks. Well worth it though. We always serve this with Mediterranean Roasted Potato Salad. (Recipe #: ) A barbeque can act like an oven when you use the indirect method of cooking. To do this, turn one burner off (or the middle burner of a three burner grill) and place the roast on the turned off side after searing. This allows it to cook evenly for a longer period of time without the outside becoming charred.

Provided by Just Call Me Martha

Categories     Meat

Time 1h30m

Yield 6 serving(s)

Number Of Ingredients 14

1 (3 lb) filet of beef (tenderloin)
3 tablespoons Dijon mustard
2 tablespoons soy sauce
2 tablespoons chopped fresh thyme
1 tablespoon chopped garlic
2 tablespoons olive oil
fresh ground pepper
6 tablespoons cold butter, divided into 1 tbsp sections
1 cup sliced shallot
1 teaspoon sugar
1/2 cup red wine
2 tablespoons balsamic vinegar
2 cups beef broth
salt, and freshly ground pepper.

Steps:

  • Combine marinade ingredients and brush over roast.
  • Marinate for up to 12 hours, refrigerated.
  • (Note: I make the marinade the day before and let sit refrigerated overnight-this will allow you to begin to marinate the beef in the morning and still marinate for the full 12 hours).
  • Preheat grill to high and brush oil on the grill.
  • Place the roast on the grill and sear each side for about 3 minutes per side.
  • Turn off one burner and place the roast on that side.
  • Close the grill and grill another 25 to 30 minutes for rare or longer until desired doneness.
  • Place on board and let sit for 10 minutes.
  • If not using tenderloin of beef then cook for 40 to 45 minutes with an ordinary 3 Lb roast of beef.
  • Heat 2 tbsp (25 ml) of butter in skillet on medium-high heat, reserving remaining butter.
  • Add shallots and sauté until softened and slightly brown, about 3 minutes.
  • Add sugar, cook 1 minute then add the red wine and balsamic vinegar.
  • Reduce heat and cook for 10 minutes or until the wine is reduced to one Tbsp (15 ml).
  • Add beef broth and simmer 10 to 15 minutes or until reduced by half, then remove from heat and whisk in the remaining butter piece by piece until the sauce thickens.

Nutrition Facts : Calories 202, Fat 16.6, SaturatedFat 8, Cholesterol 30.5, Sodium 824.9, Carbohydrate 8, Fiber 0.4, Sugar 1.8, Protein 2.8

BEEF TENDERLOIN WITH QUICK RED WINE PAN SAUCE



Beef Tenderloin with Quick Red Wine Pan Sauce image

Provided by Geoffrey Zakarian

Categories     main-dish

Time 4h

Yield 6 to 8 servings

Number Of Ingredients 10

One 3- to 5-pound beef tenderloin, trimmed
1/4 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper
5 sprigs fresh thyme
3 cloves garlic, crushed
5 tablespoons unsalted butter, at room temperature
1 medium shallot, minced
1 cup red wine
2 cups beef stock
1 tablespoon all-purpose flour

Steps:

  • Remove the tenderloin from the refrigerator 1 hour prior to cooking.
  • On the tail end of the tenderloin, about a third of the way from where it begins to taper, make an incision almost all the way through the beef. Fold the tail onto the larger portion to make an even cylinder throughout. Use ten to twelve 8-inch pieces of butcher's twine to tie the tenderloin crosswise every 3/4 to 1 inch. This will help it to keep its shape and cook evenly.
  • Preheat the oven to 225 degrees F.
  • Pat the tenderloin dry. Brush with 1 tablespoon of the olive oil and season heavily with salt and pepper all around. Put the remaining 3 tablespoons olive oil in a cast-iron pan over medium-high heat. When hot, add the beef and sear on all sides until a nice crust is formed, 1 to 2 minutes per side. Add the thyme, garlic and 3 tablespoons of the butter to the pan. Once the butter is melted, use a spoon to baste the beef with the herb and garlic infused butter for 30 seconds.
  • Transfer the beef to a rack on a baking sheet, spoon over 2 tablespoons of the herb and garlic butter mixture from the cast-iron pan (reserve the pan) and roast until the internal temperature of the thickest part reaches 120 degrees F (for medium rare), 1 to 2 hours, depending on the size of the tenderloin. Cover the beef with foil and rest for 15 minutes.
  • Add the shallots to the remaining herb and garlic butter mixture in the cast-iron pan and sweat over medium heat until translucent, 3 to 5 minutes. Deglaze with the red wine and reduce until almost dry, 5 to 8 minutes. Add the beef stock, bring to a simmer and reduce by half, 10 to 15 minutes.
  • Meanwhile, thoroughly mix the remaining 2 tablespoons butter with the flour in a small bowl.
  • Reduce the heat to low and slowly whisk in the butter and flour mixture bit by bit, until the sauce reaches the desired consistency. Serve with the perfectly roasted beef.

HERB- AND SPICE-ROASTED BEEF TENDERLOIN WITH RED WINE-SHALLOT SAUCE



Herb- and Spice-Roasted Beef Tenderloin with Red Wine-Shallot Sauce image

Categories     Food Processor     Beef     Herb     Bake     New Year's Eve     Beef Tenderloin     Spice     Red Wine     Winter     Shallot     Bon Appétit

Yield Serves 8

Number Of Ingredients 29

Sauce
2 tablespoons olive oil
2 1/2 cups sliced shallots (about 12 ounces)
2 tablespoons minced garlic
1 teaspoon sugar
1 tablespoon all purpose flour
1 tablespoon minced fresh thyme
2 teaspoons minced fresh rosemary
1 bay leaf
1 teaspoon grated orange peel
Pinch of ground nutmeg
Pinch of ground cloves
3 1/4 cups canned beef broth
1 1/2 cups dry red wine
1/4 cup brandy
Tenderloin
2 tablespoons fresh rosemary leaves
2 tablespoons fresh thyme leaves
4 large garlic cloves, peeled
2 bay leaves
1 large shallot, peeled, quartered
1 tablespoon grated orange peel
1 tablespoon coarse salt
1 teaspoon ground black pepper
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
2 tablespoons olive oil
2 2-pound (large end) beef tenderloin pieces, trimmed
1/4 cup ( 1/2 stick) unsalted butter, room temperature

Steps:

  • For sauce:
  • Heat oil in large saucepan over medium-low heat. Add shallots and garlic; sauté until tender, about 10 minutes. Stir in sugar; sauté until shallots are golden, about 15 minutes longer. Add flour, herbs, orange peel, nutmeg and cloves; stir 1 minute. Pour in broth, wine and brandy. Boil until sauce is reduced to 1 3/4 cups, about 20 minutes. Discard bay leaf. (Can be made 2 days ahead. Chill.)
  • For tenderloin:
  • Grind first 10 ingredients in processor. With machine running, add oil and blend well. Spread mixture evenly over all sides of tenderloins. Place beef in large glass baking dish. Cover with foil; chill at least 6 hours. (Can be made 1 day ahead. Keep chilled.)
  • Preheat oven to 400°F. Place beef on rack in large roasting pan. Roast until meat thermometer inserted into center of beef registers 125°F for rare, about 35 minutes. Remove from oven and cover with foil; let stand 10 minutes.
  • Transfer beef to cutting board. Pour any accumulated juices from roasts into sauce. Bring sauce to boil. Remove from heat; whisk in butter. Season with salt and pepper. Slice beef. Serve with sauce.

BEEF TENDERLOIN WITH ROASTED SHALLOTS, BACON AND PORT



Beef Tenderloin with Roasted Shallots, Bacon and Port image

Categories     Roast     Christmas     Beef Tenderloin     Bacon     Port     Winter     Shallot     Bon Appétit

Yield Serves 12

Number Of Ingredients 11

1 1/2 pounds large shallots (about 24), halved lengthwise, peeled
3 tablespoons olive oil
6 cups canned beef broth
1 1/2 cups tawny Port
1 tablespoon tomato paste
2 3- to 3 1/4-pound beef tenderloins (large ends), trimmed
2 teaspoons dried thyme
7 bacon slices, chopped
6 tablespoons (3/4 stick) butter
1 1/2 tablespoons all purpose flour
1 large bunch watercress

Steps:

  • Position rack in center of oven and preheat to 375°F. In 9-inch-diameter 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.
  • Boil broth and Port in large saucepan until reduced to 3 3/4 cups, 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-high 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 roasting pan. Place roasting pan over high heat. Add broth mixture and bring to boil, scraping up any browned bits. Transfer to medium saucepan; bring to simmer. Mix 3 tablespoons butter and flour in small bowl to form smooth paste; whisk into broth mixture and simmer until sauce thickens, about 2 minutes. Whisk in 3 tablespoons butter. Stir in roasted shallots and reserved bacon. Season sauce with salt and pepper. Cut beef into 1/2-inch-thick slices. Spoon some sauce over. Garnish with watercress. Pass remaining sauce.

BEEF TENDERLOIN WITH SHALLOTS AND RED-WINE GLAZE



Beef Tenderloin with Shallots and Red-Wine Glaze image

The rosemary, shallot, and red wine-flavored stock make this tenderloin succulent and tender.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes

Number Of Ingredients 7

2 1/4 pounds beef tenderloin, trimmed and tied
8 sprigs fresh rosemary
16 shallots, trimmed and peeled
2 tablespoons olive oil
Salt and freshly ground black pepper
1/2 cup dry red wine
1/2 cup homemade or canned low-sodium chicken stock or water

Steps:

  • Let tenderloin come to room temperature, about 45 minutes. Heat oven to 425 degrees with rack in center. Arrange 7 rosemary sprigs in a medium roasting pan; place tenderloin on top. Arrange shallots around tenderloin. Rub meat and shallots with oil; sprinkle with salt and pepper.
  • Roast 25 minutes. Turn shallots for even browning; if roast is dry, baste with more oil or pan juices. Cook until shallots are golden, 10 to 15 minutes more; transfer to a small bowl; reserve. Meat should register 120 degrees with instant-read thermometer; timing will vary with thickness of meat. Transfer beef to a medium platter. Let sit 20 minutes at room temperature before carving.
  • Meanwhile, chop remaining rosemary into small pieces. Place roasting pan over high heat. Add wine and stock. Cook, scraping bottom of pan to collect any cooked-on bits, until liquid has reduced by half, 6 to 8 minutes. Pass through strainer. Serve beef with gravy and reserved shallots.

MEDITERRANEAN ROASTED POTATO SALAD



Mediterranean Roasted Potato Salad image

This recipe came originally from the LCBO Food & Drink Summer 2001 issue. We serve this alongside the French Bistro Tenderloin Roast With Shallot Sauce recipe from the same issue. It's bright and colourful and the flavours are divine. Use lettuces such as Oak leaf, Bibb, Boston or mixed soft lettuce. Fresh herbs are the best in this dressing. (If you can't find the yellow cherry tomatoes, substitute yellow pepper.)

Provided by Just Call Me Martha

Categories     European

Time 1h

Yield 6 serving(s)

Number Of Ingredients 18

1 lb small red potato, cut in half
2 tablespoons olive oil
salt
pepper
8 ounces green beans, trimmed and cut in half
1/2 cup yellow cherry tomato
1/2 cup cherry tomatoes
1 cup chopped red onion
1/4 cup pitted chopped black olives
2 cups leaf lettuce
1/4 cup white wine vinegar
1 tablespoon chopped tarragon
1 tablespoon chopped parsley
2 tablespoons chopped chives
1/4 cup olive oil
1/4 cup whipping cream
salt
fresh ground pepper

Steps:

  • Preheat oven to 400.
  • Toss potatoes with olive oil, salt and pepper and roast for 25 to 40 minutes or until tender.
  • With slotted spoon remove from roasting pan and place in bowl.
  • Toss with half the herbal dressing.
  • Bring a pot of salted water to the boil and add green beans.
  • Boil for 4 minutes or until crisp-tender.
  • Refresh with cold water until cool.
  • Add to potatoes.
  • Slice cherry tomatoes in half and add to potatoes.
  • Stir in red onion and olives.
  • Season with salt and pepper.
  • Toss with remaining dressing.
  • Line a platter with lettuce.
  • Place salad on top.

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From myrecipes.com


CLASSIC FRENCH GREEN PEPPERCORN PORK TENDERLOIN WITH MASHED …
Mar 26, 2016 - This meal is your ticket to a quaint bistro in the countryside of France. A creamy demi-glace sauce studded with shallots and briny green peppercorns accent tender pork perfectly. Savory mashed carrots and roasted asparagus provide hearty and delicious sides.
From pinterest.com


CLASSIC FRENCH BORDELAISE RED-WINE SAUCE RECIPE
2021-08-24 Gather the ingredients. In a small saucepan, place the red wine, shallots, thyme, and bay leaf and set over medium heat. Bring the mixture to a rolling boil and continue to cook to reduce the contents to half of the original volume. Add the beef stock to the pan and bring the mixture up to a boil again.
From thespruceeats.com


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