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Slow-Roasted Beef Tenderloin with Shallots and Port Recipe

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4.2 from 64 reviews

This Slow-Roasted Beef Tenderloin with Shallots and Port is a succulent and elegant dish perfect for special occasions. The beef tenderloin is rubbed with garlic, rosemary, and olive oil, then slow-roasted to tender perfection. Served alongside roasted shallots and a rich port wine sauce enhanced with Cognac and beef broth, this recipe combines deep savory flavors with a touch of sweetness from the port, creating a sophisticated and comforting meal.

Ingredients

Slow-Roasted Beef Tenderloin

  • 3 lb beef tenderloin roast
  • 2 tbsp olive oil
  • 3-4 garlic cloves, minced
  • 1 tbsp chopped fresh rosemary
  • 1 tsp kosher salt
  • ¼ tsp black pepper
  • Extra olive oil, for roasting
  • Extra sprigs of rosemary, optional for garnish

Roasted Shallots

  • 10 shallots, peeled
  • 1 sprig fresh rosemary
  • Olive oil, for tossing
  • Kosher salt and black pepper to taste

Port Wine Sauce

  • 2 tsp olive oil
  • 1 shallot, peeled and finely chopped
  • 1 garlic clove, minced
  • 2 tbsp Cognac
  • 1 tbsp tomato paste
  • 1 ½ cups Port wine
  • 3 cups beef broth
  • 2 tbsp butter, softened
  • 3 tbsp flour
  • 1 tsp kosher salt
  • ¼ tsp black pepper, or to taste

Instructions

  1. Prepare the beef tenderloin: Preheat your oven to a low temperature, around 275°F (135°C). Pat the beef tenderloin dry with paper towels. In a small bowl, mix together 2 tbsp olive oil, minced garlic cloves, chopped fresh rosemary, kosher salt, and black pepper. Rub this mixture evenly all over the beef tenderloin. Optionally, you may add extra sprigs of rosemary on top before roasting.
  2. Roast the beef slowly: Place the beef tenderloin on a roasting rack in a roasting pan. Roast in the preheated oven for about 1.5 to 2 hours, or until a meat thermometer inserted into the thickest part reads 125°F (52°C) for medium-rare. Remove the roast and cover loosely with foil to rest for 15-20 minutes before slicing. Resting allows the juices to redistribute, ensuring a moist tenderloin.
  3. Prepare the roasted shallots: While the beef is roasting, preheat another oven to 400°F (200°C). Toss peeled shallots with olive oil, fresh rosemary sprigs, kosher salt, and black pepper. Spread the shallots in a single layer on a baking sheet. Roast for approximately 30-40 minutes until they are caramelized and tender, turning occasionally for even cooking.
  4. Make the port wine sauce: In a medium saucepan, heat 2 tsp olive oil over medium heat. Add the chopped shallot and minced garlic and sauté until soft and translucent, about 3-4 minutes. Carefully add the Cognac and allow it to flambé or cook off the alcohol, about 1-2 minutes. Stir in the tomato paste and cook for another minute to develop flavor.
  5. Simmer the sauce: Pour in the port wine and bring to a boil. Reduce the heat and simmer until the liquid reduces by about half, approximately 10-15 minutes. Then add the beef broth and continue to simmer until the sauce thickens slightly, about 20-25 minutes.
  6. Finish the sauce with a beurre manié: In a small bowl, combine softened butter and flour to form a paste (beurre manié). Whisk this mixture into the simmering sauce to thicken it further. Season with kosher salt and black pepper to taste. Keep warm until serving.
  7. Serve: Slice the rested beef tenderloin and arrange on a platter with the roasted shallots. Spoon the rich port wine sauce over the beef or serve on the side for dipping. Garnish with fresh rosemary if desired. Serve immediately for the best flavor and texture.

Notes

  • Be sure to use a reliable meat thermometer to achieve perfect medium-rare doneness.
  • Allow the beef to rest after roasting to retain its juices.
  • Roasting shallots at higher heat caramelizes their natural sugars for sweetness.
  • Flambéing the Cognac adds depth of flavor but can be skipped if preferred; just allow alcohol to cook off gently.
  • If the sauce becomes too thick, thin it with a little additional beef broth.
  • This recipe pairs well with roasted vegetables or creamy mashed potatoes.

Find it online: https://recipethrive.com/slow-roasted-beef-tenderloin-with-shallots-and-port-recipe/