Roast Beef Tenderloin With Port 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

ROAST BEEF TENDERLOIN WITH PORT SAUCE



Roast Beef Tenderloin with Port Sauce image

Provided by Molly Stevens

Categories     Roast     Christmas     Rosemary     Beef Tenderloin     Port     Winter     Shallot     Bon Appétit

Yield Makes 10 servings

Number Of Ingredients 14

Beef:
1 4- to 5-pound trimmed whole beef tenderloin, tail end tucked under, tied every 3 inches
2 teaspoons coarse kosher salt
Sauce:
4 tablespoons (1/2 stick) chilled unsalted butter, divided
1/4 cup finely chopped shallots
3 tablespoons Cognac or brandy
1 fresh rosemary sprig
1 teaspoon coarsely cracked black pepper
1 cup ruby or tawny Port
Simple Homemade Beef Stock
Roasting:
2 tablespoons extra-virgin olive oil
2 tablespoons black peppercorns, coarsely cracked in mortar with pestle or in resealable plastic bag with mallet

Steps:

  • For beef:
  • Sprinkle entire surface of beef tenderloin with coarse kosher salt. Place beef on rack set over large rimmed baking sheet. Refrigerate uncovered at least 24 hours and up to 36 hours.
  • For sauce:
  • Melt 2 tablespoons butter in large saucepan over medium-low heat. Add shallots; sauté until soft, 3 minutes. Add Cognac, rosemary, and 1 teaspoon cracked pepper and cook until liquid evaporates, 1 minute. Add Port; bring to simmer. Add all of beef stock. Boil until reduced to 1 1/2 cups, about 20 minutes. Strain into medium saucepan, pressing on solids to extract as much liquid as possible. Discard solids in strainer. DO AHEAD: Can be made 24 to 36 hours ahead. Cool slightly, then cover and chill.
  • For roasting:
  • Let beef stand at room temperature 1 hour before roasting. Position rack in center of oven and preheat to 425°F. Rub beef all over with oil; sprinkle with 2 tablespoons cracked peppercorns, pressing to adhere. Return beef to rack on baking sheet and roast until instant-read thermometer inserted into thickest part of meat registers 125°F for medium-rare (135°F to 140°F in thinnest part), about 30 minutes. Remove roast from oven and let rest 15 minutes.
  • Bring sauce to boil; whisk in remaining 2 tablespoons butter. Season sauce to taste with salt and pepper.
  • Cut off string from roast. Cut roast crosswise into 1/2-inch-thick slices; arrange on platter. Serve with sauce.
  • WHAT TO DRINK:
  • Chateau Coufran 2003 (France, $23). The leathery, earthy notes and subtle fruit in this medium-bodied Bordeaux are perfect for the tenderloin.

BEEF TENDERLOIN WITH PORT-ROSEMARY SAUCE



Beef Tenderloin with Port-Rosemary Sauce image

Sweet and savoury flavor from the butter and rosemary,heightened by the shallots,Port and wine. Truly elegant entree for any dinner party. Cook time is approximate.

Provided by Rinder

Categories     Meat

Time 50m

Yield 8 serving(s)

Number Of Ingredients 11

2 tablespoons unsalted butter
3/4 cup minced shallot
2 cups dry red wine
1 1/2 cups port wine
2 cups beef broth
1 sprig fresh rosemary
2 tablespoons olive oil
8 slices beef tenderloin, 1 inch thick
salt & freshly ground black pepper
1/3 cup unsalted butter, chilled
2 teaspoons chopped fresh rosemary

Steps:

  • In a large,heavy skillet over medium-high heat,melt the butter.
  • Add the shallots and saute until tender.
  • Stir in the wine and Port.
  • Boil for 5 minutes.
  • Add the beef broth and rosemary and continue to boil until the liquid is reduced to 1 cup.
  • Strain and set aside.
  • In a large heavy skillet,heat the oil over medium-high heat.
  • Season the beef with salt and pepper.
  • Cook beef until desired doneness,about 4 minutes.
  • per side for medium-rare.
  • Transfer to a serving platter and keep warm.
  • Add the sauce to the skillet that the beef was cooked in,bring to a boil,scraping any brown bits into the sauce.
  • Gradually add the butter,whisking until just melted.
  • Do not allow sauce to boil.
  • Stir in chopped rosemary.
  • Season to taste with salt and pepper.
  • Spoon sauce over beef and serve.

Nutrition Facts : Calories 258.2, Fat 14.1, SaturatedFat 7.2, Cholesterol 28.1, Sodium 152.9, Carbohydrate 10.2, Sugar 3.8, Protein 1.1

PEPPER-CRUSTED BEEF TENDERLOIN WITH CHOCOLATE-PORT SAUCE



Pepper-Crusted Beef Tenderloin with Chocolate-Port Sauce image

Chocolate and rosemary are the surprise flavors in the delicious sauce accompanying this seared tenderloin.

Provided by GioiaFive

Categories     Meat and Poultry Recipes     Beef     Steaks

Time 35m

Yield 2

Number Of Ingredients 11

2 (5 ounce) beef tenderloin filets
1 tablespoon olive oil
coarse sea salt to taste
1 tablespoon cracked white peppercorns
1 tablespoon olive oil
1 tablespoon minced shallot
¼ cup port wine
1 tablespoon balsamic vinegar
¼ cup beef stock
1 teaspoon minced fresh rosemary
½ (1 ounce) square bittersweet chocolate, chopped

Steps:

  • Brush the tenderloin filets on all sides with 1 tablespoon olive oil, then sprinkle with sea salt and cracked pepper. Heat another tablespoon of olive oil in a skillet over medium-high heat until it begins to smoke. Add the steaks, and cook to your desired degree of doneness, 4 minutes per side for medium-rare. Once done, remove the steaks from the skillet and keep warm.
  • Stir in the minced shallot, and cook for 1 minute. Pour in the port and balsamic vinegar. Simmer until the port reduces to the consistency of chocolate syrup, 2 to 3 minutes. Add the beef stock and rosemary, and return to a simmer. Once the sauce has begun to simmer, whisk in the chocolate until it melts and slightly thickens the sauce. Pour sauce over steaks to serve.

Nutrition Facts : Calories 477.9 calories, Carbohydrate 9.3 g, Cholesterol 112.3 mg, Fat 27.2 g, Fiber 1.6 g, Protein 41.8 g, SaturatedFat 7.6 g, Sodium 347.1 mg, Sugar 4.7 g

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.

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  • Melt 5 tablespoons of the butter in a medium saucepan. Add the shallots and cook over medium-low heat, stirring occasionally, until soft and translucent, 7 to 8 minutes. Add the wine, beef broth, thyme sprigs, salt, pepper and sugar, and bring to a boil. Cook over medium heat for about 30 minutes, or until the liquid is reduced by about half.
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BEEF TENDERLOIN WITH PORT SAUCE RECIPE | CLAIRE ROBINSON ...
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Top Asked Questions

How do you cook roast beef tenderloin with red wine sauce?
Roast Beef Tenderloin with Red Wine Sauce. Cook over medium-low heat until soft and translucent, 7 to 8 minutes. Add the wine, beef broth, thyme sprigs, salt, pepper and sugar, and bring to a boil. Cook over medium heat for about 30 minutes, or until the liquid is reduced by about half. While the liquid is reducing,...
How to cook a pork tenderloin roast?
For the Tenderloin 1 Let the beef stand at room temperature for 1 hour before roasting. ... 2 Season the beef all over with kosher salt and pepper. ... 3 Transfer the meat to a carving board (preferably with a well for collecting juices) and let it rest, covered loosely with aluminum foil, for 10 to 15 minutes. ... More items...
How to cook beef tenderloin in a crock pot?
Preparation For beef: Sprinkle entire surface of beef tenderloin with coarse kosher salt. Place beef on rack set over large rimmed baking sheet. For sauce: Melt 2 tablespoons butter in large saucepan over medium-low heat. Add shallots; sauté until soft, 3 minutes. For roasting: Let beef stand at room temperature 1 hour before roasting.
How to cook beef tenderloin with shallots?
Directions. 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.

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