Ingredients:
amount listed here is for 2 FAT ribeyes (Argentinian is best) and sauce for ‘4′ portions
- 230g shallots, halved lengthwise and peeled
- 1 tablespoon olive oil
- salt and pepper to taste
- 2 cups beef broth
- 1/2 cup port wine (if using red wine instead, add a sprinkle of sugar)
- 1 teaspoon tomato paste
- 1-1/4 pounds beef tenderloin roast, trimmed
- 3/4 teaspoon dried thyme
- 2 tablespoons butter
- 2 teaspoons all-purpose flour
Method:
- Preheat oven to 375 degrees F (190 degrees C). 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, stirring occasionally, about 30 minutes.
- In a large saucepan, combine beef broth and port. Bring to a boil. Cook over high heat until the volume is reduced by half, about 30 minutes. Whisk in tomato paste. Set aside.
- Pat beef dry; sprinkle with thyme, salt and pepper. Add beef to pan; brown on all sides over medium high heat, about 7 minutes.
- Transfer pan to oven. Roast beef until meat thermometer inserted into center registers 125 degrees F (50 degrees C) for medium rare, about 25 minutes. Transfer beef to platter. Tent loosely with foil.
- 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. Transfer to a medium saucepan, and bring to simmer. Mix 1 1/2 tablespoon butter and flour in small bowl to form smooth paste; whisk into broth mixture, and simmer until sauce thickens. Whisk in remaining butter. Stir in roasted shallots. Season with salt and pepper.
Serve with roast potatoes and steam winter vegs.
