One of the best ways to enjoy beef tenderloin, this recipe is adapted from a Beef Tenderloin with Shallots recipe that appeared in the December 1997 issue of Bon Appetit magazine.

Beef Tenderloin

• 12 shallots, peeled and halved lengthwise
• 1-1/2 Tbsp. olive oil
• 3 cups beef broth
• 3/4 cup port wine
• 1-1/2 tsp. tomato paste
• 3 lbs. beef tenderloin, trimmed and cut in half
• 1 tsp. dried thyme
• 2 Tbsp. butter
• 2 tsp. all-purpose flour
• salt and pepper to taste

Preheat oven to 375 degrees. Toss shallots with oil in a 9-inch pie pan. Season with salt and pepper. Roast a half hour or until shallots are tender and carmelized. Remove from oven and set aside. Turn oven temperature up to 450 degrees.

For sauce, bring broth and wine to a boil in a large saucepan. Continue cooking over high heat approximately 30 minutes or until sauce is reduced by half. Stir in tomato paste and set aside.

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