Mixed Peppercorn Beef Tenderloin W Shallot Port Reduction Recipes

Steps:

• Preheat oven to 375 degrees.
• In a 9 inch diameter pie pan, toss shallots with olive oil to coat.
• Season with salt and pepper.
• Roast shallots until they are deep brown and very tender, stirring occasionally, about 30 minutes.
• Boil stock and Port in a large saucepan until reduced to 3 3/4 cups, about 30 minutes.
• Whisk in tomato paste.
• (Shallots and stock reduction can be made 1 day ahead. Cover separately; chill.) Pat beef dry; sprinkle with thyme, salt and pepper.
• In a large roasting pan set over medium heat, saute bacon until golden, about 4 minutes.
• Transfer bacon to paper towels to drain.
• 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 for medium-rare, about 45 minutes.
• Transfer beef to platter, tent with foil.
• Spoon fat off top of pan drippings in roasting pan.
• Place pan over high heat.
• Add stock/port mixture and bring to a boil, scraping up any browned bits.
• Transfer to a medium saucepan; bring to a simmer.
• Mix 3 tablespoons butter and all the flour in a small bowl to form a paste; whisk into stock and simmer until sauce thickens, about 2 minutes.
• Whisk in 3 tablespoons butter.
• Stir in roasted shallots and reserved bacon.
• Season sauce to taste.
• Cut beef into 1/2 inch thick slices.
• Spoon some sauce over.
• Pass remaining sauce.

Steps:

• Preheat oven to 375°F In a roasting pan, toss shallots with oil to coat. Season with salt and pepper.
• Roast until shallots are deep brown and very tender. Set the timer for 15 minutes, stir, turn over. Repeat 3 more times for a total of 60 minutes.
• In a large saucepan, combine beef broth and wine. Bring to a boil. Cook over high heat until the volume is reduced by half, about 30 minutes (mine took 20). Whisk in tomato paste. Set aside.
• Pat beef dry. Tie up roast to that it will cook evenly. Sprinkle with thyme, salt and pepper. (Sure seems like a lotta salt, use Salt-Free Montreal Steak Seasoning instead). In a large roasting pan, set over medium heat on the stove top, sauté bacon until crisp. 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 at 350°F until meat thermometer inserted into center registers 125°F for medium rare, about 25 minutes/pound. (Start checking with a meat thermometer after 1 hour). 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 tablespoons 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 crumble the bacon. Season with salt (?) and pepper.
• Cut beef into 1/2 inch thick slices. Spoon some sauce over.
• Serve with a green salad and roasted vegetables.

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.

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.

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.