This is the most decadent, delicious recipe imaginable. It does take time but well worth it. Venison can be used in place of the beef.
Beef tenderloin with shallot sauce
1/2 pound shallots, halved lengthwise and peeled
1 1/2 tablespoons olive oil
salt and pepper to taste
3 cups beef broth
3/4 cup port wine or deep rich red wine
1 1/2 teaspoons tomato paste
2 pounds beef tenderloin roast, trimmed, fat removed
1 tablespoon fresh thyme
3 slices bacon, diced. This is especially important if using venison
3 tablespoons butter
1 tablespoon all-purpose flour
1. Preheat oven to 375 degrees F.
2. In 9 inch pie pan, toss shallots with oil to coat. Season with salt and pepper. Roast until shallots are deep brown and very tender, stir occasionally, for about 30 minutes.
3. In a large saucepan, combine beef broth and choice of port or wine. Bring to a boil.
4. Cook over high heat until the volume is reduced by half, about 30 minutes. Whisk in tomato paste. Set aside.
5. Sprinkle beef with thyme, salt and pepper. In another pan, saute' bacon until golden. Transfer cooked bacon to paper towels to drain. Add beef to pan; brown on all sides over medium high heat, about 7 minutes.
6. Transfer pan to oven. Roast beef about 25 minutes. Transfer beef to platter. Tent loosely with foil.
7. Spoon fat off top of pan drippings in roasting pan. Place pan over high heat on stove top. Add broth mixture, and bring to boil; stir to scrape up any browned bits.
8. Transfer to a saucepan, bring to simmer. Mix 1 1/2 tablespoon butter and flour in small bowl to form smooth roux; whisk into broth mixture, and simmer until sauce thickens.
9. Whisk in remaining butter. Stir in roasted shallots and reserved bacon.
10. Season with salt and pepper.