Slow-Roasted Beef Tenderloin in Port Shallot Sauce

Introduction:
Slow-Roasted Beef Tenderloin in Port Shallot Sauce is a decadent and flavorful main course that combines tender, slow-roasted beef with a luxurious port wine and shallot sauce. This dish is perfect for celebrating special occasions or impressing your guests at a holiday dinner.

Why You’ll Love This Recipe:

• Tender and juicy: The slow-roasting method ensures the beef tenderloin is perfectly cooked and tender.
• Rich and flavorful sauce: The port wine and shallot sauce adds depth and sophistication to the dish.
• Elegant presentation: This dish looks as impressive as it tastes, making it ideal for special occasions.

Ingredients:

For the Beef Tenderloin:

• 1 (3-4 lb) beef tenderloin, trimmed
• 2 tablespoons olive oil
• Salt and freshly ground black pepper
• 2 tablespoons fresh rosemary leaves (or 2 teaspoons dried rosemary)
• 2 tablespoons fresh thyme leaves (or 2 teaspoons dried thyme)

For the Port Shallot Sauce:

• 2 tablespoons olive oil
• 4 shallots, finely chopped
• 3 cloves garlic, minced
• 1 cup port wine
• 1 cup beef broth
• 2 tablespoons balsamic vinegar
• 1 tablespoon fresh thyme leaves (or 1 teaspoon dried thyme)
• 1 tablespoon unsalted butter
• Salt and freshly ground black pepper, to taste

Instructions:

1. Prepare the Beef Tenderloin:
   • Preheat your oven to 275°F (135°C).
   • Rub the beef tenderloin all over with olive oil. Season generously with salt and pepper, and sprinkle with fresh rosemary and thyme.
   • Place the beef on a rack in a roasting pan. Roast in the preheated oven for 1.5 to 2 hours, or until the internal temperature reaches 135°F (57°C) for medium-rare (or adjust to your preferred doneness).
   • Remove the beef from the oven and let it rest, covered loosely with aluminum foil, for at least 15 minutes before slicing.
2. Make the Port Shallot Sauce:
   • While the beef is resting, heat olive oil in a medium saucepan over medium heat. Add the shallots and cook, stirring frequently, until softened and caramelized, about 5-7 minutes.
   • Add the minced garlic and cook for another 1-2 minutes, until fragrant.
   • Pour in the port wine and beef broth. Bring to a simmer and cook for 10-15 minutes, or until the sauce is reduced by half and has thickened slightly.
   • Stir in the balsamic vinegar and fresh thyme. Season with salt and pepper to taste.
   • Remove from heat and whisk in the unsalted butter to finish the sauce and add richness.
3. Serve:
   • Slice the rested beef tenderloin into 1-inch thick slices. Arrange on a serving platter.
   • Spoon the port shallot sauce over the beef tenderloin or serve it on the side.

Tips for Success:

• Resting the beef: Letting the beef tenderloin rest after roasting ensures it remains juicy and tender.
• Internal temperature: Use a meat thermometer to check the doneness of the beef for precise results.

Recipe Variations:

• Sauce alternative: For a different flavor profile, substitute red wine or white wine for the port wine.
• Add mushrooms: Sautéed mushrooms can be added to the sauce for extra depth and texture.

Serving Suggestions:

• Pair with roasted vegetables, mashed potatoes, or a simple green salad.
• Serve alongside a full-bodied red wine, such as Cabernet Sauvignon or Merlot.

Freezing and Storage:

• Storage: Store leftover beef and sauce separately in airtight containers in the refrigerator for up to 3 days.
• Freezing: Freeze the sliced beef in an airtight container for up to 2 months. Reheat gently in the oven at 300°F (150°C) until warmed through. The sauce can also be frozen for up to 2 months.

Special Equipment:

• Meat thermometer for checking the internal temperature of the beef.
• Roasting pan with a rack for roasting the beef.

FAQ:

• Can I use a different cut of beef?
  Yes, you can use other cuts like ribeye or sirloin, but adjust the cooking time accordingly.
• Can I make the sauce ahead of time?
  Yes, the sauce can be made a day in advance and reheated gently before serving.

Preparation Time:

• 20 minutes for preparing the beef and making the sauce.

Cook Time:

• 1.5 to 2 hours for roasting the beef and 15 minutes for making the sauce.

Total Time:

• 2 to 2.5 hours (including prep, cooking, and resting).

Nutrition Information (per serving, assuming 6 servings):

• Calories: 380
• Protein: 36g
• Carbohydrates: 8g
• Fat: 22g
• Saturated Fat: 8g
• Cholesterol: 100mg
• Sodium: 620mg
• Fiber: 1g
• Sugar: 5g

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Closing Notes:
This Slow-Roasted Beef Tenderloin in Port Shallot Sauce is a sumptuous and elegant dish that’s sure to impress your guests. Enjoy the rich flavors and tender beef for a memorable meal!