My friend M.H. writes

CHEF

Im planning on having the in-laws and grandparents over during the Christmas holidays. I would like to Roast a few Beef tenderloins. How do you best suggest to do this? Do i need a roasting rack or can i just just a cast iron skillet? What do you suggest i put on the beef prior to roasting?

Thanks


M.H.
I can understand giving the Grandparents a nice meal but usually in-laws are barely worth a Christmas ham let alone Beef Tenderloin,


roasted tenderloin, like prime rib really need to be served Rare and a minimum of Medium Rare to enjoy the true flavor, beyond that, have a nice Salisbury steak and leave the real meat for the grownups please..

Roasted beef tenderloin with shallots
Ingredients
3/4 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 (any good red will work port has a more robust distinct flavor though)
1 1/2 teaspoons tomato paste
2-3 pounds beef tenderloin roast, trimmed [watch for silver skin some comercial butchers leave you some, tell them to remove it as it is garbage and shouldnt be paid for..]
1 teaspoon dried thyme
3 slices bacon, diced
3 tablespoons butter
1 tablespoon all-purpose flour

Directions
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.
In a large roasting pan, set over medium heat on the stove top, saute bacon until golden. Using a slotted spoon, transfer bacon to paper towels.
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 120 degrees F (50 degrees C) for rare, about 18-20 minutes. Transfer beef to platter. Tent loosely with foil to hold.

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 over medium heat in a small saute pan, 1 1/2 tablespoon butter and flour (roux); whisk into broth mixture, and simmer until sauce thickens.
Whisk in remaining butter. Stir in roasted shallots and reserved bacon. Season to taste with salt and pepper.
Cut beef into 1/2 inch thick slices. Spoon some sauce over, garnish and serve..

this recipe doubles, triples etc easily...

hope that gets ya there
CHEF