SHALLOT CONFIT: Preaheat oven to 350. Combine all ingredients in small shallow baking dish and cover with foil. and bake for one hour.
Uncover and continue baking for 30 more minutes or until liquid has almost completely evaporated.Discard sprig of thyme.
Raise oven temperature to 400 degrees.
ROAST BEEF: Heat 2 tablespoons of the oil in a large saucepan. Add the mushrooms, onion, carrot, celery, garlic, sage, rosemary, adn thyme and cook over moderately low heat, stirring occasionally, until the vegetables start to brown, about 12 minutes. Raise the heat to high, add the wine and port and boil until the liquid is reduced to 1/4 cup, about 10 min.
Add the beef stock to the saucepan and bring to a boil. Reduce the heat to low and simmer until reduced to 2 cups., about 30 min. Strail the sauce into a saucepan, pressing on the solids to extract as much liquid as possible from thiem.
Season the tenderloin w/ salt and pepper. Heat the remaining 2 tbsp of oil in a large ovenproof skillet over moderately high heat. Set the roasts in the skillet, smoothe side down, and brown them on all sides. About 12 minutes in all. Turn the roasts smooth side up and spread the shallot confit on top. Transfer the skillet to the oven and roast the tenderloins for about 30 minutes., or until 125 deg. interior temp. Transfer tenderloins to carving board and cover loosely w/ foil. Let rest for 10 min.
Set the skillet over high heat and cook until the pan juices sizzle. Whist in the reserved port sauce and simmer for 3 min. Remove from skillet from heat and whisk the butter into the sauce 1 tbsp at a time. Season sauce with salt and pepper and pour into warmed gravy boat. Carve roasts and serve with the port sauce.
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Serving Size: 1 Serving (893g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 868 | ||
Calories from Fat: 493 (57%) | ||
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Amt Per Serving | % DV | |
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Total Fat 54.8g | 73 % | |
Saturated Fat 19.4g | 97 % | |
Monounsaturated Fat 25.1g | ||
Polyunsanturated Fat 4.6g | ||
Cholesterol 157.3mg | 48 % | |
Sodium 1078.3mg | 37 % | |
Potassium 1864mg | 49 % | |
Total Carbohydrate 16g | 5 % | |
Dietary Fiber 0.6g | 2 % | |
Sugars, other 15.5g | ||
Protein 55.1g | 79 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 868
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