Slow-roasted beef tenderloin with shallots and port is a dish that epitomizes elegance and rich flavors, perfect for special occasions or holiday feasts. This recipe marries the tenderness of beef tenderloin with the robust, savory-sweet depth of a port wine sauce. By slow-roasting the beef, you ensure a consistent, melt-in-your-mouth texture that highlights the natural juiciness of the tenderloin. The addition of caramelized shallots brings in an earthy sweetness that perfectly complements the meat, while the port wine sauce, reduced to a luscious glaze, ties everything together with sophistication.
This dish is surprisingly easy to make and delivers restaurant-quality results, making it a great option for impressing guests without spending hours in the kitchen. In this recipe guide, we’ll cover each step to achieve a perfectly roasted beef tenderloin with rich flavors, tips on selecting the best ingredients, and how to serve this dish in an unforgettable way.
Why You’ll Love This Recipe
- Restaurant-Quality Dish at Home: This recipe delivers a luxurious, melt-in-your-mouth texture and complex flavors that are typically reserved for fine dining establishments.
- Perfect for Special Occasions: Whether it’s a holiday gathering, anniversary, or celebration dinner, this tenderloin is impressive and memorable.
- Simple Yet Sophisticated: The ingredients are easy to find, and the preparation is straightforward, but the outcome is elegant and refined.
- Versatile Side Pairings: This dish pairs well with a variety of sides, from creamy mashed potatoes to roasted vegetables and rich, buttery sauces.
- Leftover Potential: If you have leftovers, they make an excellent addition to sandwiches, salads, or a stir-fry.
Preparation Time and Servings
- Prep Time: 15 minutes
- Cook Time: 1 hour 15 minutes
- Total Time: 1 hour 30 minutes
- Yield: Serves 8
- Serving Size: About 4 ounces of beef tenderloin with sauce
Nutritional Information (per serving)
- Calories: 360 kcal
- Carbohydrates: 5g
- Protein: 25g
- Fat: 22g
- Fiber: 1g
- Sugar: 2g
Ingredients
For the Beef Tenderloin
- 3-4 lb whole beef tenderloin, trimmed and tied
- 2 tablespoons olive oil
- Salt and black pepper, to taste
- 4 sprigs fresh rosemary
- 4 sprigs fresh thyme
- 6-8 large shallots, peeled and halved
For the Port Wine Reduction
- 1 cup port wine
- 1/2 cup beef stock
- 2 tablespoons balsamic vinegar
- 1 tablespoon unsalted butter
- Salt and black pepper, to taste
Step-by-Step Instructions
Step 1: Prepare the Beef Tenderloin
- Season the Beef: Preheat your oven to 275°F (135°C). Rub the beef tenderloin generously with olive oil, salt, and black pepper, ensuring it’s evenly coated.
- Add Fresh Herbs: Place rosemary and thyme sprigs around the tenderloin, gently pressing them onto the surface. This infuses the beef with a delicate, herby aroma.
- Arrange Shallots: Place the halved shallots around the tenderloin in the roasting pan. These will caramelize and add a lovely sweetness to the dish.
Step 2: Slow Roast the Beef
- Roast the Tenderloin: Place the roasting pan with the beef and shallots in the oven. Roast for 1 hour to 1 hour 15 minutes, or until the internal temperature reaches 130°F (54°C) for medium-rare.
- Rest the Meat: Remove the tenderloin from the oven, tent it loosely with foil, and let it rest for at least 15 minutes. This step allows the juices to redistribute within the meat, resulting in a more tender and flavorful bite.
Step 3: Prepare the Port Wine Reduction
- Reduce the Port: In a small saucepan, combine port wine, beef stock, and balsamic vinegar. Bring to a boil, then reduce the heat to low and let it simmer until the liquid reduces by half and becomes syrupy. This usually takes about 15-20 minutes.
- Finish the Sauce: Stir in the butter until melted and smooth, which adds richness and sheen to the sauce. Season with salt and pepper to taste.
Step 4: Serve
- Slice the Beef: Slice the beef tenderloin into thick slices. Arrange on a platter with the caramelized shallots.
- Drizzle with Port Reduction: Pour the port wine reduction over the beef slices and shallots, or serve on the side for guests to drizzle as desired.
- Garnish: Garnish with fresh rosemary or thyme sprigs for an elegant presentation.
Ingredient Background
- Beef Tenderloin: Known for its tenderness, beef tenderloin is one of the most premium cuts, and when slow-roasted, it yields a juicy, flavorful result with minimal effort.
- Shallots: These small, mild onions add a subtle sweetness to the dish and caramelize beautifully alongside the tenderloin.
- Port Wine: A rich, sweet red wine, port is used to create a reduction sauce that pairs perfectly with beef. Its sweetness complements the savory notes of the dish, balancing the flavors.
- Fresh Herbs: Rosemary and thyme add earthy notes and aroma, which enhance the beef’s natural flavor.
Technique Tips
- Trim and Tie: If your beef tenderloin is untrimmed, you can ask your butcher to do this or do it at home. Tying the tenderloin with kitchen twine helps it cook evenly.
- Low and Slow: Roasting at a low temperature ensures even cooking and keeps the meat juicy. It allows you to reach a consistent medium-rare or desired doneness.
- Resting the Meat: Don’t skip the resting step! This is essential for retaining juices and keeping the meat moist.
- Deglazing: If you want additional flavor, you can deglaze the roasting pan with some of the port wine before making the reduction, incorporating any flavorful bits from the beef.
Alternative Presentation Ideas
- Individual Servings: Instead of a whole roast, consider cutting the tenderloin into smaller medallions before roasting. This way, each guest has an individual portion.
- Stuffed Beef Tenderloin: Create a pocket in the tenderloin and stuff it with a mixture of mushrooms, spinach, and cheese for an extra-special presentation.
- Grilled Tenderloin: For a smoky flavor, you can sear the beef tenderloin on a hot grill and then finish it in the oven, or slow roast on the grill with indirect heat.
Additional Tips for Success
- Room Temperature Meat: Allow the beef to sit out at room temperature for 30-45 minutes before cooking for even heat distribution.
- Use a Meat Thermometer: For precise doneness, a meat thermometer is essential. Insert it into the thickest part of the tenderloin for an accurate reading.
- Adjust Sauce Consistency: If the port wine reduction is too thick, add a bit more beef stock to thin it out. If it’s too thin, let it simmer a bit longer.
Recipe Variations
- Mushroom Sauce: Replace shallots with mushrooms, or add mushrooms alongside the shallots. Mushrooms provide a rich, earthy flavor that complements the beef.
- Garlic and Herb Butter: Instead of a port reduction, serve the tenderloin with a garlic and herb butter melted over each slice.
- Blue Cheese Crumble: Add a small amount of blue cheese crumble to the sauce or sprinkle over the beef slices for a robust flavor contrast.
Freezing and Storage
- Store Leftovers: Refrigerate leftover beef tenderloin in an airtight container for up to 3 days.
- Reheat Gently: To maintain tenderness, reheat in the oven at a low temperature (around 300°F) or on the stovetop with some added sauce.
- Freeze: Wrap leftovers in plastic wrap, then aluminum foil, and freeze for up to 2 months. Thaw in the refrigerator before reheating.
Healthier Twist Ideas
- Use Leaner Cuts: For a slightly leaner option, substitute beef tenderloin with eye of round, though it may be less tender.
- Lighten the Sauce: Use reduced-sodium beef stock and less butter in the sauce to reduce fat and sodium.
- Add Vegetables: Serve with a variety of roasted vegetables to add fiber and nutrients to the meal.
Serving Suggestions for Events
- Holiday Feast: Serve as the main course for a holiday dinner, alongside mashed potatoes, roasted vegetables, and crusty bread.
- Dinner Party: Pair with a selection of red wines, such as Cabernet Sauvignon or Merlot, and serve with sides like green beans almondine and garlic mashed potatoes.
- Romantic Dinner: This dish is perfect for a date night or anniversary. Serve with a simple salad and a chocolate dessert for an elegant touch.
Special Equipment
- Meat Thermometer: Essential for monitoring the internal temperature of the beef.
- Roasting Pan: A heavy-duty roasting pan or oven-safe skillet helps achieve even roasting.
- Saucepan: For reducing the port wine to a glaze.
Frequently Asked Questions
- Can I make this dish ahead of time?
- You can make the port reduction and trim the beef ahead. Roast the tenderloin just before serving for best results.
- How do I know when the beef is done?
- Use a meat thermometer: 130°F for medium-rare, 140°F for medium, or 150°F for medium-well.
- Can I substitute the port wine?
- Yes, you can use red wine with a touch of sugar, or even a balsamic reduction for a similar flavor.
- What’s the best side dish for this beef?
- Creamy mashed potatoes, roasted Brussels sprouts, or asparagus pair well with this dish.
- How do I prevent the beef from drying out?
- Slow roasting at a low temperature and letting the beef rest are key steps to keeping it juicy.
- Is beef tenderloin the same as filet mignon?
- Filet mignon is cut from the beef tenderloin, so it’s essentially the same meat but in smaller portions.
- Can I grill the beef instead?
- Yes, sear on a hot grill and finish in the oven for a grilled flavor.
- Can I make this dish spicy?
- For a twist, add a pinch of cayenne or chili flakes to the port reduction.
Conclusion
Slow-roasted beef tenderloin with shallots and port is a dish that brings both elegance and comfort to the table. With its tender, juicy texture and deeply flavored sauce, it’s sure to impress any guest. This recipe is perfect for holiday gatherings, special dinners, or whenever you want to serve something extraordinary. The rich port wine reduction and caramelized shallots elevate this meal into something truly memorable. Enjoy this dish with your favorite sides and a glass of red wine for a dining experience that feels like a special occasion any day of the year!
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Slow-Roasted Beef Tenderloin with Shallots and Port
- Total Time: 1 hour 30 minutes
- Yield: Serves 8
Ingredients
Scale
For the Beef Tenderloin
- 3–4 lb whole beef tenderloin, trimmed and tied
- 2 tablespoons olive oil
- Salt and black pepper, to taste
- 4 sprigs fresh rosemary
- 4 sprigs fresh thyme
- 6–8 large shallots, peeled and halved
For the Port Wine Reduction
- 1 cup port wine
- 1/2 cup beef stock
- 2 tablespoons balsamic vinegar
- 1 tablespoon unsalted butter
- Salt and black pepper, to taste
Instructions
Step 1: Prepare the Beef Tenderloin
- Season the Beef: Preheat your oven to 275°F (135°C). Rub the beef tenderloin generously with olive oil, salt, and black pepper, ensuring it’s evenly coated.
- Add Fresh Herbs: Place rosemary and thyme sprigs around the tenderloin, gently pressing them onto the surface. This infuses the beef with a delicate, herby aroma.
- Arrange Shallots: Place the halved shallots around the tenderloin in the roasting pan. These will caramelize and add a lovely sweetness to the dish.
Step 2: Slow Roast the Beef
- Roast the Tenderloin: Place the roasting pan with the beef and shallots in the oven. Roast for 1 hour to 1 hour 15 minutes, or until the internal temperature reaches 130°F (54°C) for medium-rare.
- Rest the Meat: Remove the tenderloin from the oven, tent it loosely with foil, and let it rest for at least 15 minutes. This step allows the juices to redistribute within the meat, resulting in a more tender and flavorful bite.
Step 3: Prepare the Port Wine Reduction
- Reduce the Port: In a small saucepan, combine port wine, beef stock, and balsamic vinegar. Bring to a boil, then reduce the heat to low and let it simmer until the liquid reduces by half and becomes syrupy. This usually takes about 15-20 minutes.
- Finish the Sauce: Stir in the butter until melted and smooth, which adds richness and sheen to the sauce. Season with salt and pepper to taste.
Step 4: Serve
- Slice the Beef: Slice the beef tenderloin into thick slices. Arrange on a platter with the caramelized shallots.
- Drizzle with Port Reduction: Pour the port wine reduction over the beef slices and shallots, or serve on the side for guests to drizzle as desired.
- Garnish: Garnish with fresh rosemary or thyme sprigs for an elegant presentation.
- Prep Time: 15 minutes
- Cook Time: 1 hour 15 minutes
Nutrition
- Serving Size: About 4 ounces of beef tenderloin with sauce
- Calories: 360 kcal
- Sugar: 2g
- Fat: 22g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 25g