Roast Beef Fillet with Shallots and Port Wine Sauce

    (1212)
    1 hour 45 min

    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.


    1147 people made this

    Ingredients
    Serves: 6 

    • 350g shallots, halved lengthwise and peeled
    • 1 1/2 tablespoons olive oil
    • salt and freshly ground black pepper to taste
    • 750ml beef stock
    • 175ml port wine
    • 1 1/2 teaspoons tomato puree
    • 1 (1kg) whole beef fillet, trimmed
    • 1 teaspoon dried thyme
    • 3 rashers streaky bacon, diced
    • 40g butter, divided
    • 1 tablespoon plain flour
    • 4 sprigs watercress, for garnish

    Method
    Prep:15min  ›  Cook:1hr30min  ›  Ready in:1hr45min 

    1. Preheat oven to 190 C / Gas mark 5. In 23cm pie dish, toss shallots with olive oil to coat. Season with salt and pepper. Roast until shallots are deep brown and very tender, stirring occasionally, about 30 minutes.
    2. In a large saucepan, combine beef stock and port. Bring to the boil. Cook over high heat until the volume is reduced by half, about 30 minutes. Whisk in tomato puree. Set aside.
    3. Pat beef fillet dry; sprinkle with thyme, salt and pepper. In a large roasting tin, saute bacon until golden over medium heat on the hob. Using a slotted spoon, transfer bacon to kitchen roll. Add beef to tin; brown on all sides over medium high heat, about 7 minutes.
    4. Transfer tin to oven. Roast beef until meat thermometer inserted into centre registers 50 degrees C for medium rare, about 25 minutes. Transfer beef to platter. Tent loosely with foil.
    5. Spoon fat off top of pan dripping in roasting tin. Place tin over high heat on hob. Add stock mixture, and bring to the boil; stir to scrape up any browned bits. Transfer to a medium saucepan, and bring to simmer. Mix 20g butter and flour in small bowl to form smooth paste; whisk into stock mixture, and simmer until sauce thickens. Whisk in remaining butter. Stir in roasted shallots and reserved bacon. Season with salt and pepper.
    6. Cut beef into 1cm thick slices. Spoon some sauce over, and garnish with watercress.

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    Reviews & ratings
    Average global rating:
    (1212)

    Reviews in English (943)

    6

    i love this receipe  -  10 Aug 2012

    0

    Lovely sauce, I added mushrooms too. Beef was very tender, will be making it again  -  15 Feb 2016

    by
    607

    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)

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