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Slow-Roasted Beef Tenderloin with Shallots and Port

Course Main Course
Prep Time 15 minutes
Cook Time 2 hours
Servings 6 servings

Ingredients

Slow-Roasted Beef Tenderloin

  • 3 lb beef tenderloin roast
  • 2 tbsp olive oil
  • 3-4 garlic cloves
  • 1 tbsp chopped fresh rosemary
  • 1 tsp kosher salt
  • ¼ tsp black pepper
  • extra olive oil
  • extra sprigs of rosemary optional

Roasted Shallots

  • 10 shallots, peeled
  • 1 sprig fresh rosemary
  • olive oil
  • kosher salt and black pepper

Port Wine Sauce

  • 2 tsp olive oil
  • 1 shallot, peeled
  • 1 garlic clove
  • 2 tbsp Cognac
  • 1 tbsp tomato paste
  • 1 ½ cups Port wine
  • 3 cups beef broth
  • 2 tbsp butter softened
  • 3 tbsp flour
  • 1 tsp kosher salt
  • 1/4 tsp black pepper or to taste

Instructions

Slow-Roasted Beef Tenderloin

  • Preheat the oven to 275° F / 135° C. Prepare a roasting pan with a rack and drizzle with some olive oil. Set roasting pan aside.
  • Tie the tenderloin at 2-inch intervals with twine. If there is a tapered end then tuck it under and tie into place. Pat the tenderloin dry with paper towel and set aside.
  • Finely mince the garlic and the rosemary. In a small bowl combine the minced garlic, rosemary, 2 tbsp of olive oil, the kosher salt, and black pepper. Stir together and then rub the garlic mixture over the entire tenderloin. Place the tenderloin in the roasting pan.
  • Roast the tenderloin for 1 ½ to 2 hours or until it registers an internal temperature between 130°F to 140°F depending on preference. When done, take the tenderloin and tent with foil. Let rest for at least 15 to 20 minutes.

Roasted Shallots

  • While the tenderloin is roasting, prepare the shallots. Peel and quarter 10 shallots. Place in a small roasting dish and drizzle with olive oil. Sprinkle with kosher salt and pepper and top with a sprig of fresh rosemary.
  • After the tenderloin has been roasting for 1 hour add the pan of shallots to the oven. When the tenderloin is done, turn the temperature up to 400°F / 204°C and continue roasting the shallots until soft and the edges are browned.

Port Wine Sauce

  • To make the sauce, start by roughly chopping the shallot. Mince the garlic and set aside. In a saucepan heat the olive oil over medium and add the chopped shallot. Sauté until the shallot is softened and tender but not browned. Add the minced garlic and cook for another minute.
  • Carefully pour in the Cognac to deglaze the pan. Continue cooking for another minute until the Cognac has mostly evaporated. Add the tomato paste and stir to mix in.
  • Add the Port wine and beef broth. Bring up to a simmer and cook for 10 to 15 minutes until the liquid has reduced by about half. There should be about 2 cups of liquid after reducing. Once the liquid has reduced, add the kosher salt and pepper and check the seasoning.
  • To thicken the sauce, make a beurre manie. In a small bowl combine the softened butter with the flour. Mix together to form a smooth paste. Add the the beurre manie to the saucepan and whisk vigorously to fully incorporate into the sauce. Bring to a simmer to fully cook the flour and thicken the sauce.
  • Strain the sauce through a fine mesh strainer into a clean saucepan. Check the final seasoning, adding more kosher salt or pepper if needed. Cover and set aside until service.

To Serve

  • Remove the strings from the beef tenderloin. Cut into 1 inch slices and transfer to a serving platter. Garnish the serving platter with more sprigs of rosemary if desired and some of the roasted shallots. Stir the remaining shallots into the port wine sauce. Spoon the Port wine sauce over the tenderloin and enjoy!