A delightful beef tenderloin recipe with a flavorful herb crust and a rich port reduction sauce.
Preheat your oven to 375°F (190°C).
Preheating ensures even cooking from the start.
Toss the shallots with olive oil and season with salt and pepper. Spread them on a baking sheet and roast until tender and caramelized, about 25 minutes.
Stir the shallots halfway through roasting for even caramelization.
Season the beef tenderloin with thyme, salt, and pepper. Heat a roasting pan over medium heat, add the bacon, and cook until crispy. Remove the bacon and set aside.
Crispy bacon adds a smoky flavor to the dish.
Brown the beef on all sides in the same pan, then transfer the pan to the oven and roast until the internal temperature reaches 125°F (52°C) for medium-rare, about 40 minutes.
Use a meat thermometer for precise doneness.
In a saucepan, bring the port to a boil and reduce by half. Whisk in the flour and butter mixture to thicken the sauce.
Reducing the port intensifies its flavor.
Slice the beef and serve with the roasted shallots and port sauce. Garnish with the crispy bacon.
Arrange the slices neatly for an elegant presentation.
