Beef Tenderloin with Roasted Shallots, Bacon, and Port

We had this beef tenderloin for dinner on Christmas Eve.  I'd say more about the recipe, but every time I think about it, I drool a little.  And I don't want to short-circuit my computer, so I'd better just get to the recipe.

Suffice to say, it was GLORIOUS.  Bacon-y, boozy, beefy...Oh, there I go with the drool again.

Beef Tenderloin with Roasted Shallots, Bacon, and Port
Adapted from Bon Appetit via epicurious.com
Serves: 6

3/4 pound shallots, peeled and quartered
1 tablespoon olive oil
Salt and pepper

3 cups beef broth
3/4 cup tawny Port
1.5 teaspoons tomato paste

1 3-pound  beef tenderloin
1 teaspoon dried thyme
4 slices bacon, chopped
1.5 tablespoons butter
Preheat the oven to 400 degrees.  Line a large baking sheet with foil.  Place shallots on the baking sheet, drizzle with oil, and season with salt and pepper.  Roast until the shallots are browned and tender, about 20-25 minutes, stirring halfway through.  Set shallots aside and reduce heat to 375 degrees.

Combine broth and Port in a saucepan.  Bring to a boil and allow mixture to boil until it's reduced by about half, about 30 minutes.  Whisk in tomato paste.  Set aside.  You can make the shallots and the broth mixture a day ahead.  Just refrigerate separately until you're ready to use them.

Meanwhile, pat the beef dry.  Season with thyme, salt, and pepper.  Heat a very large skillet over medium-high heat, and saute bacon until until crisp, about 5 minutes.  Transfer the bacon to paper towels.  Add beef to the same skillet and brown on all sides, about 8-10 minutes.  Place the skillet in the oven, and roast the beef until it reaches an internal temperature of 125 degrees for medium rare, about 35-40 minutes.  (If the bacon grease gets too smoky in the oven, transfer the beef to a separate baking dish.)  When the beef is finished cooking, transfer it to a platter, and tent with foil.

Pour fat from the skillet, and place the skillet over high heat.  Add broth mixture and bring to a boil, scraping up the browned bits from the bottom of the pan.  Reduce heat to medium-low and allow the sauce to simmer until it thickens slightly, about 3 minutes.  Whisk in butter.  Stir in bacon and, if desired, shallots.  If you have onion-averse in your group (like I do), feel free to serve the shallots on the side.  Season to taste with salt and pepper.

Thinly slice beef and serve with sauce on the side.