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Slow-Roasted Beef Tenderloin in Port Shallot Sauce

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Ingredients

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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

  • 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.
  • 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.
  • 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.

Nutrition

Find it online: https://succulentrecipes.com/slow-roasted-beef-tenderloin-in-port-shallot-sauce/