Beef Roast With Wine Shallot Sauce
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02/25/2002
Believe all these raving reviews. It really is that skillful! I fabricated this for a dinner party of 15 people last night with a 5 1/2 lb. tenderloin. I was worried about timing the grooming of the meat forth with the other sidedishes, and so I prepared some of this ahead of time. I roasted the shallots & boiled the wine/broth combination the day before and stored these in the refrigerator. Then I cooked the bacon a couple of hours alee of time, set information technology aside to cool and allowed the pan it cooked in to sit down on the stovetop. I took the suggestion of a couple of other posters and put the wine/broth mix, the bacon & shallots into the blender to make a smooth sauce. This was actually wonderful! After roasting the tenderloin, I poured the polish sauce into the same pan, whisked in the butter and flour and Voila! - an incredible tasting gravy to spoon over a moist & tender cut of meat. I did roast the tenderloin longer because many of my guests like beef more well washed. Even with that, information technology withal could be cut with a fork. My husband and I can't wait to endeavor this again with a more medium rare piece of meat. I've tried many wonderful dishes from Allrecipes, but this one is the very best.
01/sixteen/2003
I served this for xmas dinner. I was very nervous considering I've never served beef tenderloin. Everything turned out perfect. 1 guest called the next solar day and told me it was the all-time, nearly tender meat he and his wife ever had. I had a 4.v pound tenderloin instead of the ii pounds that the recipe chosen for only I did Not double the amount of the sauce. I still had leftoever sauce. (the sauce was wonderful on the garlic mashed potatoes which I prepared the night before...I also made a broccoli casserole I establish on this site and prepared the night before, too...just heated the side dishes 45 min. earlier serving time and they tasted great). I had six adults total and I had some leftovers of the tenderloin which is always better to have more than enough. One male invitee must have had 4 slices of it...he raved well-nigh the repast. I made beef stew with the leftovers. I did accept other suggestions and composite the shallots/bacon/sauce ahead of time. I fried the bacon earlier in the solar day and kept the grease in the pan and left the pan in my cooled garage for the solar day, and heated information technology up when I was gear up to brown the tenderloin. Make sure y'all do some steps ahead then you're non spending all the fourth dimension in the kitchen while your guests are there. All I tin can say is...if yous really want to impress someone...brand this repast! Just remember equally many steps ahead equally possible to save time! Expensive, but worth it for a special occasion!
12/26/2006
I made this for Christmas dinner this year & information technology was bang-up. I bought a 5 lb. beefiness tenderloin from Costco, cut it in one-half & froze the 2nd half. I was serving 6 people & ii-1/2 lbs. was plenty. While I was roasting the shallots I besides roasted 3 heads of garlic with the tops trimmed off, drizzled with olive oil & some salt. The garlic needs about fifteen minutes more than the shallots to go really tender. I roasted the meat as directed merely it took my piece closer to 45 min. to reach the desired med. rare temp. The sauce worked beautifully. I used ruby-red port. I added the chopped bacon back to the sauce but opted to serve the shallots and roasted garlic next to the sliced beefiness on a platter and so the kids(who don't like shallots) could relish the sauce on the garlic mashed potatoes. This was my showtime beef tenderloin and it was equally and so tender y'all could cutting it with a butter knife & extremely flavorful. I saw another reviewers recommend that you lot puree the sauce but I think that the texture of this sauce is intended to be somewhat thin and blending the shallots in would brand it thick and lumpy. I will definitely employ this recipe when I cook the 2nd half! UPDATE: This sauce is my new favorite sauce recipe for any type of roasted beef. It's very simple and you don't fifty-fifty need the salary or shallots. The last time I made information technology I used Zinfandel instead of Port. I used it for sliced tri-tip and information technology was incredible. It even reheats really well if yous thin it merely a bit with some h2o.
01/07/2004
The 1st time I fabricated this was on 12/24/03 for 7 adults and ii children. Everyone loved it! My 2 yr couldn't get enough. Using 7 i/2 lbs of meat I had abt 1/3 leftover. I read all the reviews & made some changes based on them. I fabricated the sauce the day before & I was glad I did b/c information technology had time to flavor through. I used cabernat instead of port and added a ii TBLS of chocolate-brown sugar to it. Definitely double the sauce. I tripled information technology & had just enough. DEFINITELY use equally many shallots as the recipe calls for if not more, they are wonderful. They Brand this recipe. I pureed half of the shallots after I had roasted them as others suggested and was happy with the upshot. I added some minced garlic to the sauce as well. It was wonderful. I did NOT add whatsoever salt. Be sure to let your meat sit 15 min after coming out of the oven (tented) so the juices can reabsorb. I served it w/ garlic roasted mashed potatoes & glazed carrots. I will defintely make it again EXACTLY as I made it this time. Mushrooms would make a great addition for those who like them. If y'all don't want to spend the cash on the tenderloin, the sauce would be fantastic on only abt anything. I accept fabricated it many more times since then & it e'er turns out fantastic.
03/twenty/2002
Made this for a dinner political party for ten. Used a "prime" tenderloin that was stratosphereicly priced, simply worth it for those special parties. I took the advice of other reviewers and served this with Jasmine rice to fully capture the sauce and a medley of steamed vegtables that were finished with "burnt" butter over the elevation just earlier placing on the plate. I also used beefiness goop with 50% less sodium. Much amend with less salt than my trial run with this receipe.
01/12/2001
This a wonderful recipe. I changed 2 things. I pulsed the roasted shallots in a blender for a few seconds so that the texture of the gravy was smoother and I fabricated the gravy in advance and added the drippings from the roasting pan when the meat came out of the oven
04/05/2006
This was fantastic! The recipe sounds difficult just don't permit information technology scare you. The first fourth dimension around it takes some time to prepare, but once you've familiarized yourself with the directions it'due south non hard at all! Also, while tenderloin is great, those of you on a upkeep can use any type of beefiness. Just let the salt and spice mixture sit longer so that it tenderizes.
ten/04/2002
I just served this tonight for a dinner party and it was THE HIT! My guests went crazy and said this was amend than any fine eatery. I splurged and went with a cute tenderloin and information technology was worth it. I served the filets with rice pilaf and roasted veggies. This is a major winner and a definite keeper! Oh, and I didn't have port vino, so I used a not-alcoholic red wine and a bear on of dark-brown sugar and it was great.
09/23/2003
This recipe was great! Everyone loved it. I also used red wine and brownish sugar instead of port wine. I too put roasted mushrooms in it. I had a couple of people literally licking their plates! I will definitely brand this again.
02/25/2000
I prepared this dish for my friends on the millenium New Yr's Eve and everyone simply raved about it. They all idea I spent hours preparing it -- male child were they fooled. It was actually very, very piece of cake to brand.
12/26/2006
I prepared this recipe for Christmas dinner for xx-one people; it was wonderful! Equally an inexperienced cook for such a large number of people, I was nervous. This recipe got RAVE reviews. I had (2) vi lb. beef tenderloins, both of which I cut in half for easier handling. I kept had the oven at 375 degrees, just cooked for about 45 minutes (rather than 25 minutes). All 4 pieces were in a roasting pan. They came out perfect. I had more enough sauce past starting with seven cans of depression sodium beef broth. Using the allrecipes.com recipe scaling tool and by entering the # of servings, I constitute the ratios required for that much beef broth. There was 1 trivial trouble in scaling. Initially, I used the scaling tool to discover the ratios for a half dozen lb. roast. The recipe scaled for 18 people, merely 6 lbs of tenderloin would not exist enough meat for xviii. Our group of 21 ate about 10 lbs of tenderloin. Also, the tip on allrecipes.com regarding peeling the shallots was extremely helpful. Cut of the tips of the shallots, drop in boiling water for a minute, bleed, and so pare. This was very piece of cake, since I had to peel more than than 3 lbs of shallots. I fabricated all of this and the side dishes (see allrecipes' Baked Mashed Potatoes) the same day. I started cooking the three side dishes at xi:00 am and we ate at v pm. Wonderful recipe; thank you lot Christine L.!
11/01/2010
This turned out amazing. I followed the recipe pretty closely, but I fabricated some minor adjustments. I used more vino than called for and cooked the roast in a dutch oven with additional thyme and beef stock. Halfway through I drained the liquid into the wine/stock mixture and further reduced it. I also cut downward on the butter and used 5 slices of extra thick smoked bacon instead of iii. My hubby raved.. pare this with brussel sprouts sauteed in bacon and red onion.. really good!
12/eleven/2010
Bouef Tenderloin is always a hit and east to cook. Although it is an expensive cutting information technology is the least flavourful and requires thoughtful preparatin and accompanying creation. If possible ask yur butcher in advance of your dinner supply a well aged cutting (21 days) and I reccomend that the roast should be rested to room temperature in advance of cooking. Past all ways rub in herbs (never spices) and avoid common salt to get-go, unless you lot can assure a practiced non iodized sea salt, (such every bit Maldon) and even then, sparingly. For a perfect sauce Instead of adding butter/flour, make a brown-roux in accelerate and add to strained sauce. A dark-brown-roux is still flour and butter (or beef renderings) slowly cooked and then this nuty treat is added to the simmering sauc to provide a velvety shine much flavoured rendition to a formal dinner tabular array. This meal needs a starch and a good cerise Burgandy to finish.
12/26/2010
Most tender, flavorful meal Ive ever fabricated and had! Guests were impressed. This is how i made things more simple: one. roasted shallots dark before. 2. too made port/goop sauce night earlier. 3. put the shallots on the reduced port/broth sauce and kept on refrigerator overnight. (next 24-hour interval, 24-hour interval to serve this meal): 4. fried bacon. add bacon on the sauce. permit sit while i prepped the tenderloin. 5. brown tenderloin, where bacon cooked. stick in oven. 6. strained the shallot/bacon sauce. 7. deglazed the pan where i browned tenderloin with little port then poured sauce on it. simmer. eight. made roux on split sauce pan. then added the sauce when the flour has browned.whisk remaining butter in information technology. ix. go the tenderloin after 30 min (perfect medium well.non besides pink nor bloody). let it residue. slice then pour sauce over it.rest of sauce go on gravy boat. Serve and enjoy!
09/xiii/2009
I ofttimes cook for big groups and am ever on the scout for recipes that are easy to brand in larger quantities as well as like shooting fish in a barrel to serve. This one is First-class for big groups. Much has been said in other reviews nigh the difficulty of the sauce. Rubbish. Make the sauce a solar day or two alee of time. It volition proceed nicely in the refrigerator and then just add a fiddling water to reheat it. I chose not to puree my sauce every bit I liked the chunkiness. I also sauteed a mixture of different mushrooms and spooned them over the meat before topping with sauce. Remember that your roast volition continue cooking even while resting afterwards removing it from the oven, usually 10 degrees or so, so plan ahead. Besides, I forgot to use the tomato paste and I don't think it was missed. The sauce is completely awesome and I will definitely brand this again.
08/26/2007
Near succulent recipe. The gravy is devine. I'll probably never make a tenderloin roast whatsoever other mode. The get-go fourth dimension I made it information technology turned out delicious, withal, I ruined a roasting pan trying to follow the directions :). I never tried to dark-brown annihilation in a roasting pan on peak of the stove earlier and will never once more -- maybe it's unlike for gas stoves? My husband had to open all the windows and doors to get the smoke out. The second time I made it I used a large skillet for the salary and browning and so trasferred it to a roasting pan. Thanks for such a great recipe.
06/ten/2007
I've never made a premium roast or elaborate special-occasion meal, but subsequently reading the reviews I decided to attempt this. Anybody raved well-nigh it, commenting after every bite about how good information technology was. It took time simply wasn't difficult at all, fifty-fifty as a beginner. I followed the recipe but doubled the sauce equally others recommended and was glad I did. I as well hold that cooking the center to 125 degrees isn't plenty for a med-rare 2-iii lb. tenderloin (I used a 2.5 lb. cut that fed 5 large portions), and I believe in true med-rare meat with a warm red center. It really worked to pull information technology out at 125, cut 2 slices off each end, and put the balance back in the oven for 10 min. So it all ended up med-rare, instead of a range of med-well to med-rare from the outsides in. I would've used more thyme, and wouldn't add any table salt, the sauce has plenty from the broth/salary, and this comes from someone who likes salt. I chopped the shallots afterwards roasting and diced the salary into small pieces so the sauce was thicker w/ piddling lumps instead of thin due west/ big lumps. I hold you should utilize all the shallots, they are wonderful! I served over garlic mashed potatoes (based on Deadening Cooker Mashed Potatoes from hither - amazing!) w/garlic/olive oil-sauteed asparagus. I worried when the port-beef reduction reeked of wine, but it was counterbalanced in the last sauce. I as well worried when I tried a slice of the baking meat and it tasted similar bacon, merely it was subtle at the cease. Thanks for sharing, try it and relish!
05/19/2006
This was amazing. An piece of cake thing to prepare with information technology is rosemary potatoes -- it requires the same temperature on the oven. Basically, cutting the amount of potatoes you want into wedges, toss with oil, salt, pepper, and rosemary. Melt for thirty-40 minutes depending on how brown you like it. This particular dish, I institute fifty-fifty better the next day. Nosotros had lots of left overs, so I layered the slices with the sauce in a caserole dish. I heated it up in the dish at 350 degrees the next solar day, and the sauce seeped even more into the meat and it was amazingly tender.
02/17/2003
This is TOO FUNNY...I went to the store after work(Valentine's Solar day) and the few remaining shallots could have passed as raisins. I salvaged what I could. Beefiness tenderloin was "SOLD OUT" (I am beginning to sweat. I figured Everyone must exist making this for their Valentine.) I substituted with pork tenderloin. I get abode...the oven, only a year old, BREAKS DOWN. AHHHHH! I was determined to maked this equally the special dinner. I prepared ALL OF IT on the range top (pan roasting and other creative methods) and it was WONDERFUL. My Valentine was more impressed! MAKE THIS DISH. IT IS VERY FORGIVING!
12/08/2010
Feel that the serving size is understated because this is truly a sense of taste sensation. My five# roast fed 5 people with no leftovers. Yes everyone had 2nd helpings. Did not utilize whatsoever bacon and the sauce was perfect. A perfect tasty roast that is costly but worth every penny for a special dinner!
12/25/2003
WOW! This is an incredible way to celebrate a special occasion. I made this entree for last night'south Christmas Eve dinner. I doubled the recipe, used low-sodium beef broth, and added 8 oz. of sliced baby portabellos right at the stop of the gravy's cooking time. It was a bit time consuming merely I did many steps in advance then I wouldn't have to spend the whole evening in the kitchen. The flavor is incredible and my guests absolutely raved. There wasn't a Fleck leftover! I served the tenderloin with roasted garlic mashed potatoes, fresh rolls, a green salad, and corn casserole. It was truly the best meal I think I've ever prepared, and I cook a lot! Cheers!!
12/25/2006
The reviews are spot-on. I made this for Christmas Eve dinner and everyone loved it. The sauce takes some effort but was well worth it. To reduce the fourth dimension spent cooking while the guests were here I did several things the night earlier. I cooked upward the salary and refrigerated the grease overnight to sear the tenderloin in. I also reduced the the goop, port and lycopersicon esculentum paste, and roasted the shallots and put them all in the refrigerator overnight. I took everything out about 45 minutes before cooking to let information technology come to room temperature (including the beef). To terminate off the sauce I followed the recommendations and put information technology all in the blender before serving. I didn't quite brand it smooth -- but got rid of the big shallot and bacon pieces. It was a very special meal, simply one that didn't require a lot of work the twenty-four hour period of -- perfect in my book. Nosotros had quite a scrap leftover, then later in the calendar week I cubed the beef, and put the gravy in a pan with some sliced carrots on medium for about 45 minutes. Boiled up some egg noodles, and dropped the beef cubes in the sauce for a couple minutes. It made a great stroganoff and felt similar the "leftovers" were a completely new repast. Fast too!
01/24/2011
The meat was tender but that's because it's $half-dozen per pound tenderloin. The sauce was overrated. The shallots were yummy simply I didn't like the port vino flavor at all. It was too overpowering. I cooked it down as stated and added it to the meat'south drippings, but my drippings did not amount to much since information technology seemed to evaporate as information technology cooked. Peradventure covering the meat or calculation some (more) goop to the drippings would accept diluted the strong grape season of the wine. Next time I'll opt for regular au jus.
06/08/2006
This will exist the fourth time that I have made this recipe....and I proceed perfecting the recipe each time. This recipe is out of this world. I made it for my family on Sunday dark and and then was asked to make it again on Tuesday dark for my boyfriend's family unit. I suggest doubling the sauce for some mashed potatoes or garlic staff of life for dipping. Instead of port I used Three Blind Moose (love that stuff) Cabernet vino. Volition do this recipe for all the holidays as well. What a hit. I also suggest doing all the prep work (making the sauce, trimming the fat off the meat) beforehand if you are having a dinner political party. It is time consuming.
01/23/2004
I made this for my boss who we invited over for dinner. Although there are many different steps it was then like shooting fish in a barrel and very impressive to the guests. The taste was fantastic! I followed the recommendation of cooking the broth and roasting the shallots the night before and another thing that the recipe doesn't mention is that you should tie up your tenderloin then that it cooks evenly. This will definitely exist put in my recipe classics and I volition exist serving this once again soon.
05/05/2003
Wow, this was simply wonderful. I substituted pork tenderloin for the beef and my family unit loved it. This recipe is a flake expensive and very labor intensive but absolutely worth information technology. Make sure to double the sauce because it is incredible. If possible it is worth it to double the unabridged recipe and freeze half for another repast (same corporeality of work for ii meals). I suggest watching the shallots very closely while roasting, otherwise they may burn. I set the timer for thirty minutes and they concluded upwardly black so I had to send my husband out to get more. Thank you for this fantastic recipe.
09/24/2010
This sauce is a stand alone masterpiece. Doesn't affair what you serve it with, you volition e'er get compliments. College Inn Sirloin Beef Stock totally rocks this recipe. Information technology'southward already a flavorful stock but one time you reduce information technology, it'south phenomenal! I could go on & on but I'm running out of "characters remaining". Oh yeah, the tenderloin was expert too. LOL. :o) :o)
02/26/2003
This was excellent. I reduced the wine sauce the day before and permit information technology sit refrigerated overnight. I added mushrooms to the roasted shallots and blended the whole sauce when complete for a smoother texture. I couldn't find the size tenderloin roast I wanted (small-scale) and so I bought three thick tenderloin steaks and cooked them as instructed (to 140 degrees instead of 125, gave simply the perfect amount of pink inside). I served this for Valentine'southward Day dinner with my boyfriend, he was wowed. A dandy special occasion dinner and not difficult.
12/29/2008
I have to give this 5 stars, simply because the stop result is so delightful! It is and so wrong to make any sauce by adding uncooked flour to liquid, and that is the only alter I fabricated. I did not bleed off whatever drippings and added approximately 2-three TBS of butter and 2-iii TBS of flour to the pan and cooked that for about 3-4 minutes, removed the pan from the estrus, added the broth/wine mixture and simmered until done. Yummy!!
03/28/2005
This recipe is incredible. I made it for Easter dinner and my kids loved it and hubby said it was one of the best dishes he'd ever had. He travels all over the world and eats out at fancy restaurants a lot, so that is a huge compliment. I did non apply a tenderloin roast, though. The smallest cut at the store was 6 pounds and the price was too high, so the butcher encouraged me to utilise the filet mignon steaks that are individually wrapped and injected with a solution for tenderness. I was leary of going that route, but it was succulent and less expensive, for basically the same cut of meat, not to mention the cooking time was shorter. I served the filets on a bed of garlic mashed potatoes, with a mandarin orange lettuce salad on the side. This recipe is incredible. Thanks!
12/29/2009
Fantastic recipe and very impressive with picayune work. I doubled the recipe to serve fifteen and followed the instructions as written. I used a 6 lb tenderloin only I cut it in half (wouldn't fit in my roasting pan) and assumed that the cooking time would exist the aforementioned/similar for two 3 lb roasts equally for one ii lb roast. Boy was I off! Fortunately most of my guests were late, it took over an hour to cook to 155 degrees (perfect for my guests who prefer their meat medium). If you melt to 125 every bit written, your meat will exist pretty rare. The sauce was delicious, although it requred a footling more flour/water paste to thicken to my sense of taste. Every bit suggested, I roasted the shallots, cooked the bacon (save the grease to brown your roast), and reduced the wine and broth a day alee, all of which made my life a lot easier the day of my party. My simply proffer is to know how long your size of roast will take to cook, I was very embarrased by the delay. Also, go to a real butcher instead of the grocery. I got my tenderloin at $6.99 a pound, much more affordable than the grocery and they will trim off the nasty silver peel and necktie upward the skinny end to make a nice, symmetrical roast. I ended up with no leftover meat only enough of leftover sauce, which I sent home with a couple of my guests to utilise on their own roasts the adjacent twenty-four hour period.
eleven/12/2009
I didn't utilize the shallots as I could find them ,but the sauce was the best I have ever had. I used a 2000 scarlet Italian dessert wine we have had for years since it was Sunday and I couldn't buy port. This was fabled every bit leftovers besides! It took me over two hours to reduce information technology simply I would do it again in a heartbeat! Served with roasted potatoes. I cant look for an opportunity to make this again.
01/19/2008
I had honestly never cooked a beef tenderloin but thought I'd try this. WOW! Start of all, if yous're short on fourth dimension or money, don't do it! Just if you lot ever have a special occasion, this is the recipe to attempt. I doubled the shallots and sauce (equally some reviewers had mentioned) and added some carrots. Used a 2 lb. tenderloin as stated in the recipe. I will say that cooking to 125 didn't quite exercise it for me. I cooked to 140 and information technology was still pretty carmine. Also, the prep time of fifteen minutes is way off! So don't come up home from work hoping to brand this. Just boiling the vino mixture for 30 minutes takes care of that 15 minutes prep time. Only - The time spent is worth it. This is merely equally good equally anything you arrive any eatery. Make sure you follow the recipe. Don't utilise ruby-red cooking wine - go for the Port (you're already spending a ton of coin then why not?). I served information technology with garlic smashed potatoes and a drinking glass of cerise wine. Creme Brulee would have been a perfect dessert. What a wonderful meal. A+ from me.
05/09/2006
I've made this dish several times over and have become known for making this dish. Instead of port, I employ cabernet. it was what I had on hand the kickoff time and have been using it e'er since. I also roast the shallots a piffling longer, to get the sweet caramelization, which I notice add a nice flavor. I've also found that the reduction process takes a little longer than the recipe states. Make sure to add whatever salt Concluding, because the reduction will intensify and concentrate the table salt in the dish. This is a wonderful recipe!
07/fifteen/2003
Succulent. I do agree with others that you lot should go ahead and double or triple the recipe. Very, very time consuming and so only make this when you have a lot of free time. Mine turned out a tad salty considering I used beef granules to make my broth. Adjacent fourth dimension, I would reduce it.
10/01/2009
OMG!!! This was dandy. I used some of the suggestions from other cooks and reduced my sauce down the twenty-four hours before. I did add the roasted garlic along with the shallots because I like garlic. The simply other thing I added was a nuance of cinnamon. I know it sounds crazy but I take a recipe that has been handed down from my grandmother for a sauce similar to this and it calls for a dash of information technology. I also seasoned my meat the nighttime earlier and wrapped it up and put it in the fridge until well-nigh an hr before cooking. This will at present be our dinner for special occasions! I am fifty-fifty planning on teaching my son to cook information technology to impress a special someone. Thank y'all soooo very much for sharing. Your recipe may play a part in my futurity grandkids!!!
12/xx/2007
Wonderful! made this last year for xmas dinner, program to do the aforementioned this year. Bought a 5lb Beefiness Tenderloin at Sam'south club and had hubby trimed it to iii & 2 lb sections. The simply thing I modify is not to add any additional salt. It is perfect. Don't blend the sauce! Information technology is a sauce not a gravy, perfect as is. I serve this with crock pot garlic smashed potatoes from another site, asparagras or grean beans and Beautiful Salad also from this site. My whole family raves about this meal.
08/28/2002
WOW! This was nifty. I used a cheaper cut of meat to make a roast beef but followd aforementioned directions. The sauce is incredible. I left the shallots in the sauce (without blending them as some suggested) because they were so sweet & yummy & attractive. Call back some musrooms would be a great addition. If y'all are on a upkeep (and who isn't) this recipe can be modified & even so very delicious!
05/29/2006
The sauce was absolutely incredible and definitely worth the fourth dimension it took to make information technology. The recipe was very easy to follow and the results are incredible. Splendid! I wish I could requite it more than stars. I didn't use a whole tenderloin since information technology was just my husband and my three-yr-sometime girl. I made 2 tenderloin steaks and it was fabled. A word to the wise, I also fabricated a mistake when ownership the shallots. I forgot that they're role of the onion/garlic family and never checked at the store to see if they were fresh, so brand sure y'all don't run into the same problem I had. Three of the shallots that I bought were starting to spoil - they were mushy and were starting to smell funky. Fortunately, I had purchased 2 numberless of shallots and had plenty to brand the sauce. I just carefully picked through the shallots and discarded the pieces that were starting to become bad. Next time I won't make that mistake. This recipe will definitely exist used over again and again, and I can't wait to share it with company and "wow" them.
12/23/2002
Silky smoothen meat, wonderful flavor, cute presentation. The sauce is a wonderful complement to the meat, enhancing information technology without overpowering information technology. Be careful most calculation salt to the sauce, however. I didn't add salt and I did not use cooking vino (used the real thing). If I had used cooking wine (which has salt in it), and had added table salt before tasting the sauce, the sauce would have been far as well salty. I think there was sufficient salt in the canned broth I used, especially after having reduced information technology. Anyway, everyone loved it, even my xv month old girl who otherwise won't consume meat!
09/04/2010
This was an Amazing recipe!!! I have never attempted making beef tenderloin before, I thought it to be too challenging for me. Well, this recipe was easy to follow and it tasted like we were eating a five star restauraunt meal in our ain home!! The port wine sauce with the shallots (which I have never cooked before-and they are amazing) was so unbelievably tasteful!! I sauteed mushrooms seperate, and added them afterward the sauce was done cooking-which gave it a lilliputian extra torso to the sauce (and we Beloved mushrooms with our steak) :o) To sum it upwards, this recipe was SPECTACULAR!!!
02/26/2009
Excellent! This is truly delicious every bit written. With the price of tenderloin it pays to choose a recipe carefully. This one should non disappoint. Nosotros happen to similar meat a little more done so nosotros cook it a bit longer merely that is purely personal preference.
10/fifteen/2001
Can't say plenty about this recipe. My guinea pigs (Begetter in police,husband, 3 teens)thought they died and went to heaven. When you outset with a neat cut of beef your mode alee of the game. I made the sauce with 50%Port and 50% expert Cabernet Sauvignon, thinking the port may be too sweetness. I aso served this with some puff pastry (the ones w/ the tops in the frozen food section of your grocery). I omitted the iii tbs of butter into the sauce but added one tblspoon. Reduced the sauce, and roasted the shallots in the morn. Husband loved it with the watercress, and looks lovely on the plate. "Tenderloin" IS expensive.. only the aforementioned cost as "Chinese take out" (that couldn't exist one-half equally good). Worth the expense, the time and effort...Give thanks you for a very easy and special recipe, and makes the melt await like a Julia Child.
02/21/2007
Fabulous and far easier to put on the table than you would call back. I prepared the win/port sauce the night before and roasted the shallots in the morning. I added quartered mushrooms to the shallots just because mushrooms go so well with beef. Upon the recommendation of others, I pureed half of the sauce in the blender and mixed it back in with the other half to requite information technology some trunk and depth. Practise splurge on a expert piece of tenderloin if y'all are going to make this. A "cheap" supermarket one will but toughen and ruin all your hardwork. Find a good butcher and get their help selecting a skillful quality ane that volition be worth your time and effort to make.
03/27/2003
Information technology is quite skillful and definitely a special occasion dish considering of the expense. The sauce is succulent and I always make a double batch because it tastes so adept on everything...non only the meat! I have even made it on it's ain equally a steak sauce without the shallots.....ever a hit!
11/23/2007
Served for a not-traditional Thanksgiving and was fabulous. Added 2 sliced portobello mushroom caps to the shallots while roasting, and then pureed the shallot/mushroom/bacon mixture. Too made a rub from kosher salt/pepper/minced garlic/thyme and rosemary, for the roast, before searing it.
08/xvi/2000
Outstanding recipe! I dear my filet just plain, but this sauce and recipe take nothing from the meat, merely add to information technology. It was part of the BEST repast I accept ever made, and I highly recommend it. I actually did the long parts of the sauce in the afternoon, and then did the last minute 'making it gravy' at the cease, and it worked fine. I served information technology with some roasted garlic/rosemary/wine potatoes, and some pencil-thin asparagus, and the guests just raved. And I'k non a great melt, and this was awesome!
02/16/2011
WOW! I made this for a special dinner with our neighbours and it was a Big hit! I will make this again often!
12/06/2010
we even messed up the recipe and it turned out delicious! didn't take the tomato paste and roasting rack, simply my swain couldn't get enough!
12/26/2002
This is a great dish! I doubled this for a family get together, and every bit was gone! Only it does accept more fourth dimension so the recipie calls for; I gave myself about 2 and half hours and it was done right on time. I do recomend marinating for near an hour in cherry-red vino earlier cooking. It gives it that extra touch, it volition absolutly melt in your mouth! Well worth every penny!!
12/26/2010
This was AWESOME! Nonstop rave reviews all dark near this. I 4x the recipe considering I fabricated a 7.75lb roast then my cooking times were longer. I cooked information technology in the oven for 1 hr @ 375 then took information technology out and "tented " information technology with foil while I made the sauce and then added it back to the oven in the sauce on my "keep warm" temp until everything else was done. It turned out perfect. Thanks for sharing this recipe and Thank you to Abapplez from the Recipe Buzz for recommending it.
12/12/2010
This is my first review. I registered just and then that i could say how incredible this dish was. My mother inlaw and I set the smoke alarm off twice cooking this but it was well worth it. I followed the recipe exactly and it was by far the the most tender flavorful cut of beefiness we had always had. Anybody went on and on about how amazing it was. My but discussion of caution would be to know what you are about to spend at the grocery store. I had to go to 3 stores before i found a kroger that had beefiness tenderloin in stock. I asked them to cut 3lbs and it came to about $70! Later on the I got over the initial shock, though i take to admit information technology was well worth information technology. Truly an amazing dinner, everyone loved information technology.
10/17/2010
Oh man...that shallot sauce! Amazing! Regarding the cost: nosotros used an eye of round cut. The 2lb roast (organic, grass fed) was only under $fifteen, and though tenderloin would have of course been meliorate, it made for a squeamish roast. Shallots were about $4 for iii/4 lb, and we used a prissy Pinot Noir because we had information technology already. And so, assuming you have bones pantry staples and a bottle of red laying around, you can make the roast for nether $20 with a slightly lower cutting of meat. Cooked the roast for 25 minutes on the nose, which resulted in a medium rare roast clocking in at merely under 130 degrees. Didn't carp with the bacon footstep, which saved time...I don't think the stop event was defective at all for it. Why on globe anyone would puree the sauce is beyond me. The lilliputian shallot nuggets are the best function. (note: the shallots I found were enormous, then we cut them into approx. one.5in pieces before roasting) All in all, I think the price and fourth dimension concerns are somewhat overstated. Make the reduction while you roast the shallots (which did have about 40 minutes to really caramelize), and the whole matter comes together in merely over an hour. Non necessarily a weeknight meal, only not unreasonable for the weekend, and the issue is really a showstopper...platonic for visitor. Served with green beans and Pioneer Adult female's "crash hot potatoes". A memorable, restaurant-quality meal!
11/22/2010
I fabricated this with a less expensive cut of meat, and increased the recipe to accomodate a 3.5lb roast (still ended up with 6 servings). I followed the recipe and ingredients almost exactly. I blended the sauce to make it smooth as other reviewers suggested, and was pleased with information technology. The flavor of the sauce was very expert, and 5 slices of bacon created just the right amount of fatty to brown the roast. We used the sauce over noodles, and would accept liked it thicker. Had a lot of sauce left over. Side by side time I'll either thicken or reduce the sauce, and possibly cook the meat in a slow cooker instead of the oven. Too, the shallots took way longer than 30 minutes to roast - at least an hour.
07/29/2011
This recipe will make one of the best dinners you'll ever have. Double the gravy, you won't regret it.
02/fourteen/2002
OH-MY-GOD. This sauce was to die for. Well, well worth the little bit of endeavor information technology took. I just wanted to take a spoon and eat it that fashion. This was OUTSTANDING!!!
08/06/2010
This recipe was fantastic. Every bit a more than economical alternative, I substituted the Beef Tenderloin for two.15 lb cutting of chuck roast. I followed the recipe as written, except for the cooking time. I altered the cooking time to 325 as suggested past a dissever roast recipe. I cooked the beef roughly one hour, until the thermometer read 160. The issue was a nice warm, pinkish center...maybe but under medium. I served this with dearest ginger carrots and mashed potatoes. Fantastic recipe, thank you for sharing!
01/22/2002
I idea this was a fabled dinner, although it was rather expensive. I establish it a flake salty equally well, I will omit the salary side by side time. I as well cooked the beefiness to 170 degrees. (we don't like rare) Which I thought it would perchance toughen the beef, to our surprise it was very tender and juicy. Side dishes were baked califlower in olive oil, excellent and rice. Overall this is definately a once a year blazon recipe, rather plush.
02/14/2011
I made this for Christmas dinner, and again for Valentine's Day. It is so delicious! It takes a long time (took me about 2 hours busy in the kitchen to melt the full meal), but is sooooo good. Definitely a perfect special-occassion repast.
02/13/2011
Groovy Recipe! It was non as bad every bit I thought. I had a hard fourth dimension finding Beefiness Tenderloin so I utilise Petite Beef Shoulder Tender instead. My date loved it! I just have a few suggestion. If you are cooking for two. Use 1 can of beef broth and a one-half of cup of vino. I fabricated cherry-red potatoes and asparagus. My Date love the sauce and then much he use the leftover suace for his potatoes and his asparagus. I volition brand this recipes once again! Cheers y'all for sharing.
01/23/2011
I fabricated this for Christmas dinner and it was wonderful. I had to omit the salary due to a relatives allergies but information technology was nevertheless slap-up. Cheers.
02/17/2011
Restaurant Quality for sure. I didn't take port wine only used marsala wine and it still was really good. Besides substituted mock tender steak for the beefiness tenderloin roast and after cooking downward the wine/gravy mixture and searing the meat, I put it all in the crockpot for faster easier cooking. This was awesome. This is a must accept recipe that will really print your family.
11/12/2010
Used 2 2 lb Tri-Tip roasts trimmed. Absolutely wonderful! Used 450 degree heat to spead upwards shallot roasting time since they were not browning at lower rut. Used red dinner vino. Volition brand again for Christmas Dinner. Double the sauce information technology'southward peachy the adjacent day if there is any left.
11/21/2010
Delicious. I made this for my parent'due south 30th wedding anniversary and it was a striking! I tripled the amount of meat and only doubled the sauce portion. There was plenty of sauce to get around. The only thing I did differently was subbed cabernet for the port because I forgot to buy it... (I added 2T chocolate-brown sugar per cup of wine to make up for the sweetness of the port). I will definitely brand this ane over again.
12/16/2007
I take to say wow. It is not too often I stumble on a recipe this good. I love it when I do. Equally a melt and a critic. I made this with cooking wine which I can see how it will exist better with regular wine. Almost too salty with the cooking wine. I fabricated this with roasted potatoes and carrots which was peachy with the sauce. Cooked these separately since the cooking time is longer. Too I wish I would accept made rolls with this. Would have been corking to sop up the residual of the juice. And the beef is more spendy but well worth it. Definatly restruant quality. Thanks!!!!!
12/24/2003
This sauce is the best affair I have ever tasted! Expensive and time consuiming- but rather easy and worth every penny and infinitesimal! I followed the suggestion and made the sauce the day before. This really helps in cutting prep time the mean solar day yous program to serve the meal. I most followed the recipe exaclty. I chopped up my shallots before roasting them. I also followed the proffer to puree the sauce. This did NOT turn out like I expected. I pureed about ane/2 of it and so mixed information technology with the original. It all the same taseted succulent... but it lost its beautiful apprearnce. It ended upwards looking like infant mush to me. I ended up making some other 1/2 batch of the liquid to add into the "mush". Information technology made it look a little bit meliorate. the only "bad" thing nigh his recipe is that at present I am going to want all of my meat to taste this manner!
08/09/2010
Prepared this for my wife and she said information technology is 1 of the best tasting meals she has ever had. Cooked the tenderloin roast most 45 minutes to 155 degrees internally because she likes her beefiness cuts medium. I prepared this along with the Roasted Garlic Mashed Potatoes and the Balsamic Glazed Carrots institute on this website. What a wonderful repast.
08/04/2011
The bomb.
01/31/2011
I made this for the first time this week and followed the recipe to the letter. All I can say is, "Wow." And so much flavour, definitely worth the actress steps in making the sauce. I served it with roasted potatoes flavored with butter and fresh Rosemary and grilled red peppers. I can't wait to make it once again.
05/07/2003
my fiancee who is a steak critic, really loved this recipe. He said it tasted like a resteraunt dish! Information technology is a footling much to have all the time only it is swell for special occasions!
01/06/2011
Tenderloin is the best cutting of beef to begin with but with the add-on of the roasted shallots...it was even better. groovy recipe and a real pleasure at this past Christmas
08/02/2011
Worth all the work. And so seriously proficient, got rave reviews from the family :)
02/xiv/2011
This was good but I tin can't rave on and on virtually it. I've had other meals that were just as skilful and were not as much work.
06/06/2008
I fabricated this for my dad'southward birthday and it got really rave reviews. Aye, the cut of meat is expensive, but really well worth it. I wouldn't change the recipe itself at all, just maybe tweak a technique hither or there. I didn't recollect the sauce needed to exist made ahead of time as others suggested; existence well prepared takes care of this. And definitely do *non* blend the sauce altogether...the nuggets of shallots and salary are really what makes it. Thank you very much for the recipe!--It was terrific!
01/thirty/2012
This was absolutely amazing. The sauce was incredible, both my kids went to town on it and ate every bite and my boyfriend loved it. I haven't cooked for him before since this is a semi new relationship but he said information technology was peachy and is now wondering if every meal I make will be this skillful. Thanks so much for the recipe. It volition be one I will make once more and again.
02/22/2009
I had to make a few subs., with what I had on manus. [We were getting alot of snow, I didn't desire to get out in information technology.] Anyhow, I didn't have shallots so I used a small onion. I didn't have Port wine, I used Marsala vino. The sauce was sooo good. Mine was a little thick side, simply the more I ate it the meliorate it tasted. I used a hand blender to try to get a polish sauce. I just might get out it merely the way it is next time [with the proper ingredients] and might throw some fresh mushrooms in it. I could run into making the sauce even if your broiling some steaks, with he drippings left in the pan. Make virtually of the sauce ahead of time, then add together the juices from your steak to it. Thank you for a lovely dish.
11/08/2002
Absolutely amazing! My husband was raving for days nearly how wonderful this beefiness is, peculiarly the sauce. Next I'll be making information technology for my in-laws -- yep, it's that adept! I didn't have whatever port on hand, so I used cherry vino with some chocolate-brown sugar. I also cutting the shallots a fleck smaller than the recipe called for, since I prefer smaller lumps in the sauce. As others have mentioned, you could use a blender or food processor to remove the lumps entirely if you have picky eaters.
03/29/2011
The beef tenderloin was such a succulent cut for this recipe! My husband LOVED the sauce. He'due south asked that I brand this every year for Christmas. I took others suggestions and paired this with jasmine rice and it was perfect together!
12/26/2007
Made this for Christmas dinner, it was supurb! My dad is such a picky eater, and he was the offset one to speak upward on how much he liked the shallot sauce. Everyone loved it. The meat is expensive, but it is well worth it for a special occasion. I printed the recipe for 6 people; I used a 5 lb. tenderloin, so I doubled all other ingredients and had plenty of sauce left over. It is time consuming to make the sauce, so I am glad I had prepared the shallots and reduced the port/beef broth prior to my guests arriving. I cooked it to about 145, and let it sit down. It was perfect for u.s.a., as it gave the states some medium rare, and some medium. My mom asked for the recipe, she plans to brand the sauce and serve it with other cuts of meat. Absolutely wonderful! Will make this again.
12/xv/2008
For more tender meat I would cook information technology at a lower temperature. Later the meat has browned, then let it sit down at room temperature for about 20 minutes. Subsequently the meat has rested put it into a 250 degree oven and let the internal temp reach 135 - 140. Then tent with foil and let it rest over again for 20 minutes before serving. This method takes longer simply is worth the expect.
10/02/2006
Very tasty, and the cooking instructions seem merely right. I word of caution: I bought 2 pounds of organic grass fed tenderloin and paid 50 dollars! The meat was amazing, simply my wallet is wimpering.
03/12/2006
The best beefiness recipe I have ever eaten!! I doubled the sauce which I highly recommend. I followed the recipe exactly except I used a crimson vino instead of port because that's what was available. The flavors were rich and exquisite. This will definitely print dinner guests. It did take a bit of fourth dimension to prepare but it wasn't besides bad. I usually measure out everything in the beginning and clean up equally I go. This recipe is truly amazing and worth all the attempt.
02/22/2008
Potentially eatery quality. I was initially disappointed the first time I made this. The sauce actually needs to exist sparse like au jus to enhance the meat properly. Thickening or blending information technology overpowers a beautiful and tender cutting of meat total of it's own flavor. Get out the thickening for a cheaper cut of meat which needs the help. Afterwards tenting your roast and allowing it to rest, slice and place on a large serving platter, spoon the sauce over and let to sit down for an additional 5 minutes before serving. The meat will be infused with a wonderful flavour instead of beingness overpowered by such a rich thick sauce. You tin substitue any red vino to mellow the sauce a little. I serve with garlic and dill roasted red potatoes and steamed asparagus. Recipe is easy and well suited for beginner to advanced cooks.
01/04/2001
I made this dish for my father's birthday party. Everyone was stunned I'd try such an elaborate dish for the first fourth dimension for a dinner political party of 12. It was delicious.
01/04/2012
The best Christmas meat I have ever made! I have been telling everyone about this recipe! I will definitely make once again!!!
05/14/2007
OUT OF THIS Earth!!! I don't eat or cook ruby-red meat, so the fact that my guests raved (for weeks) virtually this recipe-despite my lack of experience-really says a lot. I followed the advice of other reviewers and doubled the sauce, which was a good idea becuase there was perhaps a tablespoon left when dinner was over. Likewise, I omitted the bacon and drippings but added some sliced portobello mushrooms. Volition DEFINITELY make over again.
09/04/2006
My father and I have now concurred -- this is THE BEST Repast I have ever fabricated!!! (And I'one thousand a adept cook!)
02/08/2011
Adept for a special occasion. Very pricey!
02/thirteen/2011
Great recipe, one to add to my recipe box.
02/12/2011
Absolutley dear the sauce in this recipe. I fabricated it for New Years and everyone loved information technology. Making it for the wife for V-Day.
05/13/2012
Not an like shooting fish in a barrel recipe for a novice melt.
12/14/2008
Made this for a small dinner party and information technology was actually good. I used i Tablespoon of fresh thyme instead of the dried. Similar others I composite the broth, shallots & bacon before adding to the pan. Nonetheless, this made the sauce thicker than I wanted. I will proceed to blend, but volition decrease the corporeality of flour to keep the sauce a scrap thinner. Served with maple bacon brussels sprouts & mashed potatoes. Compliments all effectually. UPDATE: I fabricated this over again only I didn't alloy the sauce - much, much better. Don't blend the sauce! It tastes so much meliorate with the pieces of shallot & bacon. I just cutting the shallots up a little and it was delicious. Second Update: I brand this every year around the holidays. This twelvemonth I decided to just use my cast iron skillet for the whole thing, works like a charm and saves dirtying upwards an actress pan. I cooked the bacon, seared the meat, cooked in the oven then made the sauce all in the cast iron. Delish!
09/07/2008
Delicious! With money being tight, I made it with a relatively cheap choice round...and even managed to overcook information technology a bit. I likewise fabricated it with just a cheap ruby-red wine. The recipe was very forgiving! For those who were saying this meal is pricey, you tin make a cheaper version that is still VERY tasty. For the next special occasion I plan to make this using they pricey ingredients, but would accept no problems making this on a more frequent basis.
08/07/2011
the sause was excellent...instead of beefiness i used pork tenderloin, its easier on the wallet, but followed the recipe and we loved it, will make once more!!!
12/27/2007
How fantastic! I made the recipe as given but did leave out the bacon. I seared the beef in olive oil. I thought roasted veggies would be a wonderful addition. I roasted them in the same pan I roasted the shallots in so there was a mild shallot flavor to them. The next time I recall I would split the tenderloin in one-half and roast half of information technology a little longer since it was very rare. I did a 9 lb. cutting and doubled the roasting time but it was all the same rare but near succulent. The shallot sauce was incredible! I tin can't wait until I make information technology again. Everyone agreed it was fantastic. We rotate Christmas Eve with my brother and sister-in-constabulary. My sister-in-law is already wondering what she can do to elevation this adjacent year. There's nothing left. This is the best!!!
02/09/2010
Absolutely Awesome. A must try was very easy, and just a word of advice if you are going to double the recipe yous most definitely practise not demand to double the gravy I still accept a half a gallon left
04/xvi/2006
This recipe was fabulous!!! I also used a skilful red wine instead of the port and also doubled the salary for more bacon/smokey flavor. You can also substitute carmalized onions if y'all don't have shallots on manus. This was a surefire hit with my family unit!!
06/05/2011
This was by far the best matter I've ever made. I took others advice and blended the sauce mixture, other than that fabricated equally written. My husband was more impressed and then was I! Thanks for posting!
04/05/2006
What can I possibly write that hasn't already been expressed in the reviews beneath?! Y'all MUST MUST MUST (!!) endeavour this amazing recipe.
Source: https://www.allrecipes.com/recipe/14606/beef-tenderloin-with-roasted-shallots/
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