The shallot sauce takes some time, but is well worth the effort. This is definitely a dinner party dish, and the recipe doubles well for a larger party. Serve with a green salad and roasted vegetables.
i love this receipe - 10 Aug 2012
Lovely sauce, I added mushrooms too. Beef was very tender, will be making it again - 15 Feb 2016
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. - 25 Feb 2002 (Review from Allrecipes US | Canada)