:max_bytes(150000):strip_icc()/429931-beef-tenderloin-with-roasted-shallots-RESIDAE-4x3-1-1e26d50bbfe94f89b465288cbb37e0e2.jpg)
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.
Ingredients
- 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
Directions
Step 1
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.
Step 2
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.
Step 3
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.
Step 4
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.
Step 5
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.
Step 6
Cut beef into 1/2 inch thick slices. Spoon some sauce over, and garnish with watercress.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 6 | |
| Calories 653 | |
| % Daily Value * | |
| Total Fat51g | 65% |
| Saturated Fat20g | 102% |
| Cholesterol132mg | 44% |
| Sodium645mg | 28% |
| Total Carbohydrate12g | 4% |
| Dietary Fiber1g | 2% |
| Total Sugars2g | |
| Protein32g | |
| Vitamin C6mg | 29% |
| Calcium51mg | 4% |
| Iron5mg | 27% |
| Potassium784mg | 17% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Powered by the ESHA Research Database ? 2018, ESHA Research, Inc. All Rights Reserved
source by allrecipe
-
I prepared this dish for my friends on the millenium New Year’s Eve and everyone just raved about it. They all thought I spent hours preparing it — boy were they fooled. It was actually very, very easy to make.
-
Outstanding recipe! I love my filet just plain, but this sauce and recipe take nothing from the meat, only add to it. It was part of the BEST meal I have ever made, and I highly recommend it.
I actually did the long parts of the sauce in the afternoon, then did the last minute ‘making it gravy’ at the end, and it worked fine. I served it with some roasted garlic/rosemary/wine potatoes, and
some pencil-thin asparagus, and the guests just raved. And I’m not a great cook, and this was awesome! -
I had dinner for eight and everyone loved it. Your family & friends will find this roast so tender it could be cut with a spoon. The shallot sauce was the perfect topper. This recipe does take sometime to prepare but well worth all your efforts. Enjoy we did!
-
This is a great recipe that is fairly easy to prepare. I prepared it for dinner for my German friends, and they raved over it! You can substitute white boiler (mini) onions for the shallots if you like, and not alter the flavor that much. I would highly recommend this recipe for an impressive dinner, and it reheats really well, too!
-
I made this for Christmas Dinner, I had 18 adults & 12 children – they all LOVED it! It was so easy to make, I was a little nervous about making something new for a big crowd but everything was wonderful. They all raved about it & are still calling me today to tell me how much they enjoyed it. I will definitely make this one again!
-
This recipe is a must try.I couldn’t believe how delicious it was.I made this for twelve people and they all loved it, children as well.Follow the directions exactly and try not to substitute any of the ingredients.The shallot gravy is the best I have ever had.
-
Awesome! I received nothing but compliments on it, it was delicious and REALLY easy! The sauce is soo good, you’ll want to make extra and sop it up with bread!
-
I made this dish for my father’s birthday party. Everyone was stunned I’d try such an elaborate dish for the first time for a dinner party of 12. It was delicious.
-
This a wonderful recipe. I changed 2 things. I pulsed the roasted shallots in a blender for a few seconds so that the texture of the gravy was smoother and I made the gravy in advance and added the drippings from the roasting pan when the meat came out of the oven
-
I thought this took alot of work because of the several steps required. I made it for Christmas dinner and everyone enjoyed it but I had to spend too much time in the kitchen. Shallots were hard to find on Christmas Eve! I should have bought them sooner.
-
If your a beef lover- you should try this it was great.
-
This recipe was a real hit. Comments were “delicious” “wonderful” “don’t lose
this recipe”. Rave reviews from my husband and our guests. -
This recipe is wonderful. Although the recipe takes a bit of time, it is well worth the effort. The tenderloin and sauce just melt in your mouth. I prepared this recipe for a birthday dinner party and everyone truly raved how spectacular it was. . . and I generally don’t cook much. So, if I can pull it off anyone can enjoy this.
-
I made this for a special New Year’s Eve dinner, and everyone loved it!
-
We really loved this recipe. Even my 4 year old was eating with two hands. We made it with mashed potatoes. For kids or picky eaters, you might want to blend the sauce so there are no pieces. The kids didn’t want the chunks. It would be excellent to serve for company but it is also great for just the family.
-
It’s the sauce that makes this sooooo delicious!! I made this using 2 tenderloin steaks instead of the roast. The price for the meat is what stopped me. $35.00??!!
-
Very popular at my dinner party
-
I made this for my husbands birthday party. What a hit! I almost didn’t have enough. I did put more beef broth in the sauce because it was a little sweet for my taste. Otherwise, it was perfect.
-
This was really good!
-
This is one of the best meals I’ve ever made. The meat was flavorful and extremely tender and the sauce was the crowning touch. The roasted shallots were a nice compliment to the dish and added a very nice flavor. The only change I made was to cook my beef a bit more; 125 degrees is a bit rare for us. This recipe is just the very best!
lrw1 -
Thanks for a great recipe!! I got rave reviews from die-hard beef lovers, and will keep this recipe for future dinner parties. I don’t cook beef very often, so when I do it’s usually bland and boring. This recipe made me look like a gourmet chef! Thanks!!
-
This recipe is GREAT! I was a little worried about all the steps, but once involved, it was pretty easy. I loved the gravy/sauce. I could eat it with just bread for dinner! I would HIGHLY recommend this recipe and will make it again for a special occasion.
-
I cooked this for our Easter gathering and it was delicious. Everyone was impressed….even me. The meat was tender and the sauce absolute gourmet. The only problem is my company may expect this every year. Best meal I ever cooked!!!
-
Very delicious! I would cook the meat longer if I made it in the future, though. The sauce was fabulous! Would probably be excellent on steak and pork roasts too!
-
This is the best.
-
The tenderloin was great but both my guests and I didn’t think the sauce added much. If I made this again, I would either puree or chop the shallots as suggested by one of the other reviewers.
-
Not an easy nor quick recipe to make. However, if you can get by those two aspects, this sauce is incredible and well worth the effort. I’ll try this sauce over filet mignon or pork chops the next time. Excellent recipe Christine!
-
I made this for Christmas and my hubby STILL begs me to make it again almost every week. It was fabulous, but with two babies, this is definitely a special occasion meal for us. WONDERFUL! DIVINE! It even impresses snooty sister-in-laws!
-
Very good! The sause does take a little time and the shalotts took longer than expected to brown but well worth it! A good bottle of wine and it was like a fancy resterant. The sauce is great with mashed potatoes also! I did substitute red wine for the port along with a little brown sugar and it was great.
-
Wonderful recipe. Very easy, yet elegant meal. The sauce was excellent. We thought it would be too much, but it was delicious. Don’t waste that sauce!
-
All I can say is YUM!! Great gourmet taste will impress company! Will definately be using this recipe again.
-
I cooked the roast with pre-boiled red skinned potatoes and sliced green onions. This was AWESOME. Everyone loved the sauce!! Yummy will make this one again!!
-
EXCELLENT! sauce was great on garlic mashed potatoes!n I grilled filets out and used sauce over them, this winter I will try the whole tenderloin recipe THANX it was awsome!
-
Loved this recipe!! It was easy to make. Will serve this to our next company. Yummy, yummy was what husband kept saying. The recipe goes in the front pages of our recipe file. So tasty. Thank you.
-
This is one of the best dishes I have ever had. The sauce was SO GOOD!! I made it for a big family dinner and everyone loved it! It was a lot easier to make than I thought too.
-
Can’t say enough about this recipe. My guinea pigs (Father in law,husband, 3 teens)thought they died and went to heaven. When you start with a great cut of beef your way ahead of the game. I made the sauce with 50%Port and 50% good Cabernet Sauvignon, thinking the port may be too sweet. I aso served this with some puff pastry (the ones w/ the tops in the frozen food section of your grocery). I omitted the 3 tbs of butter into the sauce but added 1 tblspoon. Reduced the sauce, and roasted the shallots in the morning. Husband loved it with the watercress, and looks lovely on the plate. “Tenderloin” IS expensive.. but the same cost as “Chinese take out” (that couldn’t be half as good). Worth the expense, the time and effort…Thank you for a very easy and special recipe, and makes the cook look like a Julia Child.
-
I didn’t want to spend the money for Beef tenderloin so I used a pork roast and made the sauce according to the recipe. The sauce is incredibly good, it would be great on chicken too!
-
The sauce is just wonderful! You can leave out the tomato paste and use white wine for a more savory flavor. An amazingly easy recipe for the results.
-
This is such an awesome recipe. I made it for company and they were so impressed. May take a little time putting together but well worth it. You will receive major raves from this dish!!!
-
This recipe made the best piece of meat I’ve ever cooked in my life! It was absolutely fabulous. Roasting to 125 was a little on the rare side for me though. Definitely company quality!
-
Made this dish for our rare no kid dinner. My husband was very impressed. A great dish.
-
The sauce was wonderful. We had it over grilled New York Strips for Christmas dinner. I did as someone else suggested and chopped the shallots. I roasted them and refrigerated the day before.I also made and reduced the broth mixuture the day before. The broth/wine mixture actually tasted better the next day. I put it all toegther while the steaks were on, on Christmas day. Everyone really loved the sauce. Will definitly be making again.
-
I served this for Christmas dinner to a house full of friends and family. I have never had so many compliments nor so many requests for a recipe! The directions were easy to follow and left plenty of time to mingle with my guests. A definate winner!
-
I made this for Sunday dinner and it was excellent. The roasted shallot sauce really makes it. I made the shallots and the broth earlier in the day so it would not take so much time later. I served with Herbed Roasted Vegetables and Green Salad. Accompanied by a nice Cabernet! Very Nice!!!
-
I made this for Christmas dinner and it was a huge hit!! I made a 6 pound tenderloin because that was all I could find, and there was plenty of sauce left. I used Cabernet instead of Port and added brown sugar. I will make this again.
-
I made this for our New Years Eve dinner party
Our guests loved it! I served it with wild rice & steamed asparagus. I used cabernet wine and made a smooth sauce by putting the shallots & bacon in the food processer. This is a winner! -
I wanted to prepare a very special dinner for Christmas Eve with my husbands family. I searched for just the right recipe and this was my ticket. It made me look like a gourmet chef. I was a little intimidated by all the instructions at first but just followed the steps and found it wasn’t so difficult after all. I served the sauce on the side and one of my guests asked if she could take any leftovers home! Guess what, there wasn’t any left.
-
This was great. I served it with rice and everyone loved it. The wine sauce went very well with the rice.
-
I made this recipe for Christmas Eve dinner and it was a success! I also made it a few weeks before Christmas just to make sure I liked the recipe since I was cooking for a large crowd I wanted to please. The first time, I didn’t use the port wine but used cooking wine instead. (It was Sunday and the liquor store was closed.) For Christmas Eve I used a good quality port wine. It was good the first time but unbelievable the second time. I was almost embarrassed by all the compliments I received during dinner!
-
I made this for some very fussy friends and even made a larger roast, hoping for leftovers–wrong!
Everyone is still talking about the delicious sauce. Takes a bit of time to prepare, but not difficult. Most of Sauce can be made in advance to cut down on cooking time. You can trim fat level a bit by cutting out bacon & using cornstarch to thicken, but face it, this isn’t a diet recipe. -
WOW!! I made this recipe for New Years Eve and everyone enjoyed it so much. The port wine made the sauce a little bit sweet and it was wonderful. The sauce is time consuming to make but well worth the wait!! I made a mandarin almond green salad and roasted red potatoes to accompany the dish and I will be making it again.
-
I thought this was a fabulous dinner, although it was rather expensive. I found it a bit salty as well, I will omit the bacon next time. I also cooked the beef to 170 degrees. (we don’t like rare) Which I thought it would possibly toughen the beef, to our surprise it was very tender and juicy. Side dishes were baked califlower in olive oil, excellent and rice. Overall this is definately a once a year type recipe, rather costly.
-
Big Huge let down.
-
I prepared this dish for company just last night. It was a huge hit — fabulous dish. My husband of 13 years said it was the best meal I had ever prepared. I served it on a large platter with rice pilaf all around it so the rice could pick up the flavor the sauce. Because the main dish is such a hit, just add a nice salad and bread to accompany. My guests raved and asked for the recipe. This dish is comparable to any dinner you would spend $200 for at a nice restaurant.
-
This is by far the best tenderloin recipe I have made. Serve it with a bottle of 1995 Insignia and you have a meal fit for a king!
-
This was really good and if you dont mind spending extra time in the kitchen once in while, – it was fun to prepare too. I will make this again, but, I will reduce the salt content as much as possible – I dont normally add any extra salt to a recipe but I followed this one exactly – big mistake if your not a “huge” salt fan. Over all it was very good although I had no idea that a 2 pound tenderloin was going to cost 28 dollars – I knew it would be expensive but that was more than I had thought. Its a special occasion dinner
rray -
All you have to do is make it once and you will doubt no more. Excellent! Everyone loved it. This was a very easy dish to make and would be hard to mess up. The beef is sooo tender and everyone will be fighting over the gravy.
-
OH-MY-GOD. This sauce was to die for. Well, well worth the little bit of effort it took. I just wanted to take a spoon and eat it that way. This was OUTSTANDING!!!
-
This was the first recipes I’ve made trying to roast meat. It was excellent. I can’t believe how good it came out. I substituted whole mushrooms for shallots. This is a keeper!
-
I prepared this for a special Valentine’s Day dinner for my fiance, my daughters, and one of my daughter’s boyfriends. It was a huge hit. There were no leftovers. I had read previous reviews that said it was too salty so I used low-sodium beef broth and just 2 slices of bacon. Fantastic!
My daughters wanted to know if we could eat like that every night! -
This took some time, but in the end it came out great. I made it for my boyfriend for Valentine’s Day and he loved it. I served it with twice-baked potatoes.
-
Believe all these raving reviews. It really is that good! I made this for a dinner party of 15 people last night with a 5 1/2 lb. tenderloin. I was worried about timing the preparation of the meat along with the other sidedishes, so I prepared some of this ahead of time. I roasted the shallots & boiled the wine/broth combination the day before and stored these in the refrigerator. Then I cooked the bacon a couple of hours ahead of time, set it aside to cool and allowed the pan it cooked in to sit on the stovetop. I took the suggestion of a couple of other posters and put the wine/broth mix, the bacon & shallots into the blender to make a smooth sauce. This was really wonderful! After roasting the tenderloin, I poured the smooth sauce into the same pan, whisked in the butter and flour and Voila! – an incredible tasting gravy to spoon over a moist & tender cut of meat. I did roast the tenderloin longer because many of my guests like beef more well done. Even with that, it still could be cut with a fork. My husband and I can’t wait to try this again with a more medium rare piece of meat. I’ve tried many wonderful dishes from Allrecipes, but this one is the very best.
-
Believe all these raving reviews. It really is that good! I made this for a dinner party of 15 people last night with a 5 1/2 lb. tenderloin. I was worried about timing the preparation of the meat along with the other sidedishes, so I prepared some of this ahead of time. I roasted the shallots & boiled the wine/broth combination the day before and stored these in the refrigerator. Then I cooked the bacon a couple of hours ahead of time, set it aside to cool and allowed the pan it cooked in to sit on the stovetop. I took the suggestion of a couple of other posters and put the wine/broth mix, the bacon & shallots into the blender to make a smooth sauce. This was really wonderful! After roasting the tenderloin, I poured the smooth sauce into the same pan, whisked in the butter and flour and Voila! – an incredible tasting gravy to spoon over a moist & tender cut of meat. I did roast the tenderloin longer because many of my guests like beef more well done. Even with that, it still could be cut with a fork. My husband and I can’t wait to try this again with a more medium rare piece of meat. I’ve tried many wonderful dishes from Allrecipes, but this one is the very best.
-
Made this for a dinner party for ten. Used a “prime” tenderloin that was stratosphereicly priced, but worth it for those special parties. I took the advice of other reviewers and served this with Jasmine rice to fully capture the sauce and a medley of steamed vegtables that were finished with “burnt” butter over the top just before placing on the plate. I also used beef broth with 50% less sodium. Much better with less salt than my trial run with this receipe.
-
I fixed this recipe for a special dinner after reading all the reviews. This is indeed an incredible recipe. If ever you need a special meal, this is the one to fix!
-
My husband and I really loved this recipe. The sauce is very well balance. I blended the shallots and bacon in the sauce as suggested previously, and it was very good.
-
Yummy. Very tasty gravy and the roasted shallots were a huge hit.
-
Absolutely fantastic! This will be a dish that I crave and will make it again and
again for special occasions. -
This is outstanding but I modified the instructions to make the recipe more user friendly. It has a lot of steps but well worth it.
-
WOW! This was great. I used a cheaper cut of meat to make a roast beef but followd same directions. The sauce is incredible. I left the shallots in the sauce (without blending them as some suggested) because they were so sweet & yummy & attractive. Think some musrooms would be a great addition. If you are on a budget (and who isn’t) this recipe can be modified & still very delicious!
-
I cheaped out on this recipe with a less expensive cut of meat to test it out before spending the money on the more expensive tenderloin but even still this sauce made it absolutely delicious. My boyfriend doesn’t like shallots so I gave him the sauce without them and he loved it too.
-
I just served this tonight for a dinner party and it was THE HIT! My guests went crazy and said this was better than any fine restaurant. I splurged and went with a beautiful tenderloin and it was worth it. I served the filets with rice pilaf and roasted veggies. This is a major winner and a definite keeper! Oh, and I didn’t have port wine, so I used a non-alcoholic red wine and a touch of brown sugar and it was great.
-
Made this recipe the other night and the sauce was excellent. You could definitely use a less expensive cut of beef instead of the tenderloin. I read the reviews of the other cooks and used low sodium beef broth which worked great. The only 2 things I would recommend based upon my experience is to make the sauce ahead of time as it is time consuming and to “blend” it in a blender/food processor as the shallot pieces were quite big. Overall, delicious!
-
This is outstanding!!!!!!!!! I made this for my BIRTHDAY DINNER, and everyone LOVED it. I followed another reviewers’ substitution, as I did not have any port, and used red wine w/ a little brown sugar. I also used finely chopped sundried tomatoes in place of the tomato paste — GREAT SAUCE, I froze what was left….too good NOT to!!! Thanks, Christine, for a really fine recipe.
-
Absolutely amazing! My husband was raving for days about how wonderful this beef is, particularly the sauce. Next I’ll be making it for my in-laws — yes, it’s that good! I didn’t have any port on hand, so I used red wine with some brown sugar. I also cut the shallots a bit smaller than the recipe called for, since I prefer smaller lumps in the sauce. As others have mentioned, you could use a blender or food processor to remove the lumps entirely if you have picky eaters.
-
This was fabulous. My husband and company just loved it. This was the most tender roast I have ever made…most expensive also. The 5lb. tenderloin roast cost me a whopping $50, well worth the expense for company. I didn’t have Port either, so I took the advice of others and added a pinch of brown sugar.
-
This was excellent even for someone who doesn’t cook. Cooked it last night for relatives from out of town and what a success! I added two tablespoon of brown sugar to the red wine since I did not have any of the wine the recipe called for..also used a blender on the shallots. Note…the 25 mins of cooking should be per pound I believe and not overall cooking time. We just enjoyed left overs this evening and it was yummy…the sauce really makes the meal.
-
My husband said this was the best meal I’ve ever made him. I thought it was good too – but somewhat bland. Definitely a good meal for company because you can do a lot of the prep work in advance. I didn’t have port, so I used brandy.
-
The sauce is absolutely amazing. I used a high-quality filet mignon roast, but found that I needed close to 4 pounds to feed 6 people using 1/2 inch slices.
Ronnie
-
The shallots took over an hour, and they were still not brown. I needed 3 kg of loin roast to feed 12 people, and they’re not big eaters. Definitely agree with reviewer that it’s about 25 min/lb rather than 25 minutes total cooking time for the roast. Had to find out what all the hype was about. Not bad, but not as fantastic as raved about.
-
Silky smooth meat, wonderful flavor, beautiful presentation. The sauce is a wonderful complement to the meat, enhancing it without overpowering it. Be careful about adding salt to the sauce, however. I didn’t add salt and I did not use cooking wine (used the real thing). If I had used cooking wine (which has salt in it), and had added salt before tasting the sauce, the sauce would have been far too salty. I think there was sufficient salt in the canned broth I used, especially after having reduced it. Anyway, everyone loved it, even my 15 month old daughter who otherwise won’t eat meat!
-
This is a great dish! I doubled this for a family get together, and every bit was gone! But it does take more time then the recipie calls for; I gave myself about 2 and half hours and it was done right on time. I do recomend marinating for about an hour in red wine before cooking. It gives it that extra touch, it will absolutly melt in your mouth! Well worth every penny!!
-
Very good. Will make this again when needing a special dinner.
-
I really enjoyed this recipe and so did my dinner guests. The bacon made the sauce seem a little salty so next time I will not add any salt to the shallots for roasting.
-
I made this dish for a Christmas dinner party and it was a huge hit! People are still talking about it a year later. You know the meal tastes great when everyone has completely cleaned their plate. Your friends will think you are a gourmet chef with this one!
-
This recipe is too labor-intensive for weeknight dinner, but perfect for a special dinner party. The sauce was a little too strong for me, but others at the table gobbled it up. Definitely a tasty, juicy, and impressive main course.
-
I made this for Christmas dinner, and my family is STILL raving about it almost a month later. I also pureed the sauce as suggested in earlier reviews. It was, in a word, amazing. Thanks for sharing such a great recipe!
-
I served this for xmas dinner. I was very nervous because I’ve never served beef tenderloin. Everything turned out perfect. One guest called the next day and told me it was the best, most tender meat he and his wife ever had. I had a 4.5 pound tenderloin instead of the 2 pounds that the recipe called for but I did NOT double the amount of the sauce. I still had leftoever sauce. (the sauce was wonderful on the garlic mashed potatoes which I prepared the night before…I also made a broccoli casserole I found on this site and prepared the night before, too…just heated the side dishes 45 min. before serving time and they tasted great). I had six adults total and I had some leftovers of the tenderloin which is always better to have more than enough. One male guest must have had four slices of it…he raved about the meal. I made beef stew with the leftovers. I did take other suggestions and blended the shallots/bacon/sauce ahead of time. I fried the bacon earlier in the day and kept the grease in the pan and left the pan in my cooled garage for the day, and heated it up when I was ready to brown the tenderloin. Make sure you do some steps ahead so you’re not spending all the time in the kitchen while your guests are there. All I can say is…if you really want to impress someone…make this meal! Just remember as many steps ahead as possible to save time! Expensive, but worth it for a special occasion!
-
This was the best red meat recipe I have ever tried. The only change I made was that I roasted mushrooms instead of the shallots. I felt like I was sitting down to an expensive dinner at a fine restaurant. (Except that I could see all of the dirty dishes in the kitchen out of the corner of my eye.) It does take some time to prepare, but worth every minute. I served it with garlic green beans and mashed potatoes. The excess gravy was wonderful over the potatoes. Thank you Christine!!
-
This was the best beef dish I ever had. I did not feel the sauce was hard to make either.I actually thought the dish was rather easy to prepare. I can’t wait to have company so I can serve this dish.I made this dish with mashed potatoes and creamed spinach. THE BEST!!!
-
I’ve served and catered this dish and it’s wonderful! I’ve used beef tenderloin and top sirloin roast with excellent results. Thanks!
-
I have made this on several occasions and recently was paid $50 a plate for a charity event. (Dinner was auctioned off) For a less expensive alternate use a pork tenderloin but be careful not to overcook. Use a meat thermometer for either pork or beef. If you don’t like to see the shallots in the sauce place the sauce in a blender to smooth. This is an excellent holiday dish. Serve with twice baked potatoes and steamed carrots carmalized with maple syrup. UUMMMMMM!
-
Well I just had to make this one after reading all the rave reviews. Yes, it was a little bit of work to make the sauce but it was definitely worth it. Tastiest dish I’ve made in a long time!
-
The darned grocery store was out of shallots and we were shopping at 8:00pm on New Years eve for New year’s dinner. The meat counter was closed so we were only able to get a piece of meat 1/2 the size needed. Even so, this was AMAZING. I’ll definately make it again – this time with the right ingredients!
-
I made this recipe for a special dinner for my husband. We both LOVED it! I cooked a 1 1/2 lb roast for closer to an hour though. It makes plenty of extra sauce for leftovers. Served it with asparagus and wild mushroom pilaf – delicious. Thanks for the great recipe! (I did try freezing the leftover sauce but we did not like it reheated, not sure why but it seemed to have lost it’s wonderful taste & consistency after being frozen).
-
i made this as a valentines dinner, the $41 for the meat gave me a little sticker shock, but it was WELL worth it. delicious, tender, flavorful… i can’t say enough! i’ll try this with a cheaper cut as others have suggested, but this was definately a dinner to remember!
-
Let me start with the fact that I am a novice cook. This was relatively easy! Next time I will probably roast a hint of garlic along with the shallots – the gravy was tangy but seemed to be missing something. The cut of meat was fabulous (yes, sticker price was a shock – nearly $40 for two pounds of tenderloin), but pork tenderloin may be a great alternative. Served this with smashed potatoes, green beans and a nice pinot for Valentine’s Day. Was a real hit and made me look like a master chef!
-
This is TOO FUNNY…I went to the store after work(Valentine’s Day) and the few remaining shallots could have passed as raisins. I salvaged what I could. Beef tenderloin was “SOLD OUT” (I am beginning to sweat. I figured EVERYONE must be making this for their Valentine.) I substituted with pork tenderloin. I get home…the oven, only a year old, BREAKS DOWN. AHHHHH! I was determined to maked this as the special dinner. I prepared ALL OF IT on the range top (pan roasting and other creative methods) and it was WONDERFUL. My Valentine was more than impressed! MAKE THIS DISH. IT IS VERY FORGIVING!
-
I also made this recipe to impress my man for valentine’s day and it was delicious!!! I used the low sodium beef broth and cut up the shallots more than what the recipe called for. next time i will add roasted mushrooms instead of the bacon. yes, the meat was expensive but it was well worth it! also, i took all the shallots that were left at the grocery…had no idea it called for that much. the sauce was more than enough for the meat….good for the leftovers we had. i served this with “ultimate twiced baked potatoes (on this site)and a great spinach salad.
-
Fabulous recipe. I tried this out on a very “finiky-eater” friend who raved about
it and thinks I’m a great cook. Thank you Christine for sharing this recipe. I
will serve this at my next dinner party. — Sue
:max_bytes(150000):strip_icc()/7553256_Thai-Meatballs_Chef-Mo_2x1-844af7eaa2214d07bc3a8f644afdeb18.jpg)
:max_bytes(150000):strip_icc()/7972550_Teriyaki-Steak-Quesadillas_thedailygourmet_2x1-5cfb3408223a4670813fabcb7cf79e85.jpg)
:max_bytes(150000):strip_icc()/7971823_Sweet-Potato-Boats-with-Bacon-Apples-and-Cheddar_2x1-4e6eea750d104bf0b88293e682c6bc97.jpg)
:max_bytes(150000):strip_icc()/7970661_one-Pan-Creamy-Chicken-and-Spinach_Bibi_2x1-48ef8fc6e6ce44f0a944193f2879a80a.jpg)
:max_bytes(150000):strip_icc()/7971911_French-Bread-Pizza_lutzflcat_2x1-9ede4be305624e2582d06854a963e054.jpg)
Leave feedback about this