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Beef Tenderloin with Shallots and Port

Irresistible Beef Tenderloin with Shallots and Port Sauce

Experience the luxurious flavor of Beef Tenderloin with Shallots and Port in a stunning dish that's perfect for any occasion.
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Prep Time 20 minutes
Cook Time 2 hours
Resting Time 20 minutes
Total Time 2 hours 40 minutes
Servings: 6 slices
Course: Dinner
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Beef
  • 3 lb Beef Tenderloin The star of the show, ensuring melt-in-your-mouth tenderness and rich flavor.
  • 2 tbsp Olive Oil Keeps the meat juicy while promoting a beautifully browned exterior.
  • 1 tsp Kosher Salt Enhances the meat’s natural flavor.
  • ¼ tsp Black Pepper Adds a hint of warmth.
For the Seasoning
  • 3-4 cloves Garlic Brings aromatic depth.
  • 1 tbsp Fresh Rosemary Infuses the beef with herbal notes.
For the Shallots
  • 10 Shallots Sweetly balances the savory notes of the beef.
For the Sauce
  • 2 tbsp Cognac Ideal for deglazing and adding depth.
  • 1 tbsp Tomato Paste Provides richness to the sauce.
  • 1½ cups Port Wine Imparts a unique sweetness to the sauce.
  • 3 cups Beef Broth Forms the flavor-packed base.
  • 2 tbsp Butter Essential for thickening the sauce.
  • 3 tbsp Flour Thickens the sauce.

Equipment

  • Roasting Pan
  • Meat Thermometer
  • Saucepan

Method
 

Preparation
  1. Preheat your oven to 275°F (135°C). Trim excess fat from the beef tenderloin.
  2. Pat the tenderloin dry with paper towels.
Seasoning
  1. Combine minced garlic, fresh rosemary, olive oil, kosher salt, and black pepper to create a paste.
  2. Rub the mixture over the beef, letting it sit before roasting.
Roasting Beef
  1. Transfer the seasoned beef to a roasting pan and roast for 1½ to 2 hours.
  2. Monitor internal temperature aiming for 130°F to 140°F.
Resting
  1. Remove the beef from the oven and let it rest under aluminum foil for 20 minutes.
Shallots
  1. Peel and quarter the shallots, mixing them with olive oil, salt, and pepper before roasting.
  2. Spread on a baking sheet and roast for about 30–40 minutes.
Sauce Preparation
  1. In a saucepan, sauté chopped roasted shallots in olive oil.
  2. Deglaze with Cognac, then add tomato paste, port wine, and beef broth.
Thickening Sauce
  1. Mix softened butter with flour to create beurre manié.
  2. Whisk into the simmering sauce until thickened.
Serving
  1. Slice the beef into thick portions and arrange on a platter.
  2. Drizzle with sauce and serve with roasted shallots.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 10gProtein: 40gFat: 15gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 120mgSodium: 600mgPotassium: 800mgFiber: 1gSugar: 2gVitamin A: 5IUVitamin C: 2mgCalcium: 2mgIron: 20mg

Notes

Ensure to use a meat thermometer for perfect doneness. Allowing the beef to rest is crucial for juicy results.

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