Shallt and Wine Glaze on Beef
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02/25/2002
Believe all these raving reviews. It really is that proficient! I made this for a dinner party of xv people final nighttime with a five ane/ii lb. tenderloin. I was worried about timing the preparation of the meat along with the other sidedishes, then I prepared some of this ahead of fourth dimension. I roasted the shallots & boiled the wine/broth combination the day earlier and stored these in the refrigerator. And then I cooked the bacon a couple of hours alee of time, fix information technology aside to cool and allowed the pan information technology cooked in to sit on the stovetop. I took the proffer of a couple of other posters and put the wine/broth mix, the bacon & shallots into the blender to brand a smooth sauce. This was really wonderful! After roasting the tenderloin, I poured the smooth 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 done. Even with that, it still could exist cut with a fork. My hubby and I can't wait to try this once more with a more than medium rare piece of meat. I've tried many wonderful dishes from Allrecipes, but this one is the very best.
01/16/2003
I served this for xmas dinner. I was very nervous because I've never served beef tenderloin. Everything turned out perfect. Ane guest called the adjacent twenty-four hour period and told me information technology was the best, well-nigh tender meat he and his married woman ever had. I had a 4.5 pound tenderloin instead of the 2 pounds that the recipe called for but 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 dark before...I also fabricated a broccoli casserole I institute on this site and prepared the night before, as well...but heated the side dishes 45 min. before 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 than plenty. One male guest must take had four slices of information technology...he raved about the meal. I made beefiness stew with the leftovers. I did have other suggestions and blended the shallots/bacon/sauce alee of fourth dimension. I fried the salary earlier in the day and kept the grease in the pan and left the pan in my cooled garage for the day, and heated it up when I was prepare to brown the tenderloin. Brand sure you do some steps ahead and then you lot're not spending all the time in the kitchen while your guests are in that location. All I can say is...if y'all really want to impress someone...make this meal! Just remember as many steps ahead as possible to save fourth dimension! Expensive, merely worth it for a special occasion!
12/26/2006
I made this for Christmas dinner this year & it was great. I bought a five lb. beef tenderloin from Costco, cut it in half & froze the 2nd one-half. I was serving half-dozen people & two-1/2 lbs. was enough. While I was roasting the shallots I too roasted iii heads of garlic with the tops trimmed off, drizzled with olive oil & some salt. The garlic needs about 15 minutes more than the shallots to get really tender. I roasted the meat as directed but it took my piece closer to 45 min. to accomplish the desired med. rare temp. The sauce worked beautifully. I used ruddy port. I added the chopped bacon dorsum to the sauce but opted to serve the shallots and roasted garlic next to the sliced beef on a platter so the kids(who don't like shallots) could bask the sauce on the garlic mashed potatoes. This was my first beef tenderloin and it was as so tender you could cut it with a butter knife & extremely flavorful. I saw some other reviewers recommend that y'all puree the sauce merely I retrieve that the texture of this sauce is intended to exist somewhat thin and blending the shallots in would make it thick and lumpy. I volition definitely apply this recipe when I cook the 2nd half! UPDATE: This sauce is my new favorite sauce recipe for whatsoever type of roasted beef. Information technology'southward very simple and you don't fifty-fifty demand the bacon or shallots. The last fourth dimension I fabricated information technology I used Zinfandel instead of Port. I used it for sliced tri-tip and it was incredible. It even reheats really well if y'all thin it just a chip with some water.
01/07/2004
The 1st time I made this was on 12/24/03 for 7 adults and 2 children. Everyone loved it! My two yr couldn't go enough. Using 7 1/2 lbs of meat I had abt 1/three leftover. I read all the reviews & made some changes based on them. I made the sauce the day earlier & I was glad I did b/c it had time to flavor through. I used cabernat instead of port and added a ii TBLS of dark-brown sugar to it. Definitely double the sauce. I tripled it & had just enough. DEFINITELY use every bit many shallots as the recipe calls for if non more than, they are wonderful. They MAKE this recipe. I pureed one-half of the shallots after I had roasted them every bit others suggested and was happy with the outcome. I added some minced garlic to the sauce too. It was wonderful. I did Non add any salt. Be sure to let your meat sit fifteen min subsequently coming out of the oven (tented) so the juices tin reabsorb. I served it w/ garlic roasted mashed potatoes & glazed carrots. I volition defintely make information technology again EXACTLY equally I made it this time. Mushrooms would brand a dandy addition for those who like them. If you don't desire to spend the cash on the tenderloin, the sauce would be fantastic on just abt anything. I have made it many more than times since then & it always turns out fantastic.
03/xx/2002
Fabricated this for a dinner party for 10. Used a "prime" tenderloin that was stratosphereicly priced, merely worth information technology 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 tiptop simply earlier placing on the plate. I also used beef broth with fifty% less sodium. Much meliorate with less table 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 and then that the texture of the gravy was smoother and I made 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 time around it takes some time to prepare, but once you've familiarized yourself with the directions information technology'south not hard at all! Also, while tenderloin is slap-up, those of you on a upkeep can use whatever type of beef. Just let the table salt and spice mixture sit down longer and then that information technology 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 improve than any fine eating place. I splurged and went with a beautiful tenderloin and it 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, then I used a non-alcoholic red wine and a touch of brown sugar and it was great.
09/23/2003
This recipe was bang-up! Everyone loved it. I likewise used red vino and brown carbohydrate instead of port wine. I too put roasted mushrooms in it. I had a couple of people literally licking their plates! I will definitely make this once more.
02/25/2000
I prepared this dish for my friends on the millenium New year's day's Eve and everyone merely raved about it. They all idea I spent hours preparing it -- male child were they fooled. Information technology was actually very, very like shooting fish in a barrel to brand.
12/26/2006
I prepared this recipe for Christmas dinner for twenty-one people; it was wonderful! As an inexperienced melt for such a big number of people, I was nervous. This recipe got RAVE reviews. I had (ii) 6 lb. beefiness tenderloins, both of which I cutting in half for easier handling. I kept had the oven at 375 degrees, but cooked for nigh 45 minutes (rather than 25 minutes). All four pieces were in a roasting pan. They came out perfect. I had more than than plenty sauce by starting with seven cans of depression sodium beef broth. Using the allrecipes.com recipe scaling tool and by entering the # of servings, I found the ratios required for that much beef goop. There was one picayune problem in scaling. Initially, I used the scaling tool to observe the ratios for a 6 lb. roast. The recipe scaled for 18 people, but 6 lbs of tenderloin would not be enough meat for eighteen. Our group of 21 ate about ten 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, drain, and then peel. This was very easy, since I had to peel more than than three lbs of shallots. I made all of this and the side dishes (see allrecipes' Baked Mashed Potatoes) the same mean solar day. I started cooking the 3 side dishes at 11:00 am and nosotros ate at five pm. Wonderful recipe; thank yous Christine L.!
11/01/2010
This turned out amazing. I followed the recipe pretty closely, merely I made some minor adjustments. I used more wine 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 farther reduced it. I also cutting downwardly on the butter and used v slices of extra thick smoked bacon instead of 3. My husband raved.. peel this with brussel sprouts sauteed in bacon and red onion.. really good!
12/xi/2010
Bouef Tenderloin is e'er a hitting and east to cook. Although it is an expensive cut information technology is the least flavourful and requires thoughtful preparatin and accompanying cosmos. If possible inquire yur butcher in advance of your dinner supply a well aged cut (21 days) and I reccomend that the roast should be rested to room temperature in advance of cooking. By all ways rub in herbs (never spices) and avoid salt to showtime, unless you tin assure a good non iodized body of water common salt, (such every bit Maldon) and fifty-fifty then, sparingly. For a perfect sauce Instead of adding butter/flour, make a brown-roux in advance and add together to strained sauce. A brown-roux is still flour and butter (or beef renderings) slowly cooked so this nuty treat is added to the simmering sauc to provide a velvety polish much flavoured rendition to a formal dinner tabular array. This meal needs a starch and a adept ruby-red Burgandy to terminate.
12/26/2010
Nigh tender, flavorful meal Ive ever fabricated and had! Guests were impressed. This is how i made things more simple: 1. roasted shallots night before. 2. likewise fabricated port/goop sauce night before. 3. put the shallots on the reduced port/broth sauce and kept on fridge overnight. (next day, day to serve this meal): 4. fried bacon. add bacon on the sauce. allow sit while i prepped the tenderloin. 5. chocolate-brown tenderloin, where bacon cooked. stick in oven. 6. strained the shallot/salary sauce. 7. deglazed the pan where i browned tenderloin with little port then poured sauce on it. simmer. eight. fabricated roux on separate sauce pan. then added the sauce when the flour has browned.whisk remaining butter in it. 9. go the tenderloin after thirty min (perfect medium well.not as well pink nor bloody). let it rest. piece then cascade sauce over information technology.residue of sauce go on gravy gunkhole. Serve and enjoy!
09/13/2009
I often cook for large groups and am e'er on the lookout for recipes that are easy to make in larger quantities likewise equally easy to serve. This ane is Excellent for large groups. Much has been said in other reviews nigh the difficulty of the sauce. Rubbish. Brand the sauce a day or 2 ahead of time. Information technology will keep nicely in the refrigerator and then but add a niggling h2o to reheat it. I chose not to puree my sauce as I liked the chunkiness. I also sauteed a mixture of different mushrooms and spooned them over the meat before topping with sauce. Call up that your roast will continue cooking fifty-fifty while resting afterward removing it from the oven, usually 10 degrees or so, and then program alee. As well, I forgot to use the tomato plant paste and I don't recall it was missed. The sauce is completely crawly and I will definitely make this again.
08/26/2007
Most delicious recipe. The gravy is devine. I'll probably never make a tenderloin roast whatever other style. The outset time I made it it turned out delicious, however, I ruined a roasting pan trying to follow the directions :). I never tried to brown annihilation in a roasting pan on height of the stove before and will never over again -- maybe it's different for gas stoves? My married man had to open up all the windows and doors to get the smoke out. The second fourth dimension I made information technology I used a large skillet for the salary and browning and and so trasferred it to a roasting pan. Thank you for such a bully recipe.
06/10/2007
I've never fabricated a premium roast or elaborate special-occasion meal, just afterward reading the reviews I decided to try this. Everyone raved about it, commenting after every bite about how expert it was. It took fourth dimension but wasn't hard at all, even as a beginner. I followed the recipe but doubled the sauce equally others recommended and was glad I did. I also agree that cooking the center to 125 degrees isn't enough for a med-rare 2-3 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 actually worked to pull it out at 125, cut 2 slices off each end, and put the remainder back in the oven for 10 min. Then 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 common salt, the sauce has enough from the broth/bacon, and this comes from someone who likes salt. I chopped the shallots after roasting and diced the bacon into modest pieces so the sauce was thicker westward/ footling lumps instead of thin w/ big lumps. I concur y'all should use all the shallots, they are wonderful! I served over garlic mashed potatoes (based on Slow Cooker Mashed Potatoes from hither - amazing!) due west/garlic/olive oil-sauteed asparagus. I worried when the port-beef reduction reeked of wine, but information technology was balanced in the last sauce. I besides worried when I tried a piece of the baking meat and it tasted like bacon, but it was subtle at the stop. Thanks for sharing, effort information technology and enjoy!
05/19/2006
This was amazing. An easy affair to prepare with information technology is rosemary potatoes -- it requires the aforementioned temperature on the oven. Basically, cut the corporeality of potatoes you want into wedges, toss with oil, table salt, pepper, and rosemary. Cook for thirty-40 minutes depending on how dark-brown you lot like it. This particular dish, I found even better the next day. Nosotros had lots of left overs, then I layered the slices with the sauce in a caserole dish. I heated it up in the dish at 350 degrees the next 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 shop after piece of work(Valentine'due south Twenty-four hour period) and the few remaining shallots could take passed as raisins. I salvaged what I could. Beefiness tenderloin was "SOLD OUT" (I am start to sweat. I figured Anybody must be making this for their Valentine.) I substituted with pork tenderloin. I get home...the oven, only a twelvemonth old, BREAKS DOWN. AHHHHH! I was determined to maked this as the special dinner. I prepared ALL OF IT on the range top (pan roasting and other creative methods) and information technology was WONDERFUL. My Valentine was more than impressed! MAKE THIS DISH. Information technology IS VERY FORGIVING!
12/08/2010
Feel that the serving size is understated because this is truly a taste awareness. My 5# roast fed v people with no leftovers. Yes everyone had 2nd helpings. Did not use 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 gloat a special occasion. I made this entree for last nighttime'south Christmas Eve dinner. I doubled the recipe, used low-sodium beefiness goop, and added 8 oz. of sliced baby portabellos right at the terminate of the gravy'south cooking time. It was a bit fourth dimension consuming but I did many steps in advance so I wouldn't take to spend the whole evening in the kitchen. The flavor is incredible and my guests admittedly raved. There wasn't a SCRAP leftover! I served the tenderloin with roasted garlic mashed potatoes, fresh rolls, a dark-green salad, and corn goulash. It was truly the best repast I retrieve I've e'er prepared, and I melt a lot! THANK YOU!!
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 information technology. To reduce the fourth dimension spent cooking while the guests were here I did several things the night before. I cooked up the bacon and refrigerated the grease overnight to sear the tenderloin in. I besides reduced the the broth, port and tomato paste, and roasted the shallots and put them all in the refrigerator overnight. I took everything out about 45 minutes before cooking to let it come up to room temperature (including the beef). To finish off the sauce I followed the recommendations and put it all in the blender before serving. I didn't quite make it smooth -- but got rid of the large shallot and bacon pieces. It was a very special meal, but one that didn't crave a lot of piece of work the twenty-four hours of -- perfect in my volume. We had quite a bit leftover, so subsequently in the week I cubed the beefiness, and put the gravy in a pan with some sliced carrots on medium for about 45 minutes. Boiled upwardly some egg noodles, and dropped the beef cubes in the sauce for a couple minutes. Information technology fabricated a great stroganoff and felt like the "leftovers" were a completely new meal. Fast too!
01/24/2011
The meat was tender but that's because it's $6 per pound tenderloin. The sauce was overrated. The shallots were yummy but I didn't like the port vino flavour at all. It was besides overpowering. I cooked it down as stated and added it to the meat's drippings, merely my drippings did not amount to much since information technology seemed to evaporate equally it cooked. Perhaps covering the meat or calculation some (more) broth to the drippings would have diluted the strong grape flavor of the wine. Side by side time I'll opt for regular au jus.
06/08/2006
This will be the fourth time that I have fabricated this recipe....and I keep perfecting the recipe each time. This recipe is out of this world. I fabricated it for my family on Dominicus night and then was asked to make information technology again on Tuesday night for my boyfriend'southward family. I suggest doubling the sauce for some mashed potatoes or garlic bread for dipping. Instead of port I used Three Blind Moose (love that stuff) Cabernet wine. Volition do this recipe for all the holidays as well. What a hit. I besides propose 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 dominate who we invited over for dinner. Although in that location are many different steps it was so easy 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 and then that it cooks evenly. This will definitely be put in my recipe classics and I will be serving this again soon.
05/05/2003
Wow, this was merely wonderful. I substituted pork tenderloin for the beef and my family loved it. This recipe is a bit expensive and very labor intensive but admittedly worth it. Make sure to double the sauce because it is incredible. If possible it is worth it to double the unabridged recipe and freeze one-half for another meal (same amount of work for ii meals). I advise watching the shallots very closely while roasting, otherwise they may burn down. I set up the timer for thirty minutes and they ended upward blackness then I had to send my husband out to get more. Thanks for this fantastic recipe.
09/24/2010
This sauce is a stand up solitary masterpiece. Doesn't matter what you serve it with, you will always go compliments. Higher Inn Sirloin Beefiness Stock totally rocks this recipe. It's already a flavorful stock but once you reduce it, information technology's astounding! I could become on & on merely I'1000 running out of "characters remaining". Oh yeah, the tenderloin was skilful too. LOL. :o) :o)
02/26/2003
This was excellent. I reduced the wine sauce the day earlier and permit information technology sit refrigerated overnight. I added mushrooms to the roasted shallots and composite the whole sauce when consummate for a smoother texture. I couldn't observe the size tenderloin roast I wanted (small-scale) and then I bought 3 thick tenderloin steaks and cooked them as instructed (to 140 degrees instead of 125, gave just the perfect amount of pinkish within). I served this for Valentine's Day dinner with my fellow, he was wowed. A great special occasion dinner and not hard.
12/29/2008
I have to give this 5 stars, simply because the end result is so delightful! It is so wrong to make whatever sauce by adding uncooked flour to liquid, and that is the only change I fabricated. I did non drain off any drippings and added approximately 2-iii TBS of butter and ii-iii TBS of flour to the pan and cooked that for about 3-iv minutes, removed the pan from the heat, added the goop/wine mixture and simmered until washed. Yummy!!
03/28/2005
This recipe is incredible. I fabricated it for Easter dinner and my kids loved it and husband said it was one of the best dishes he'd e'er had. He travels all over the world and eats out at fancy restaurants a lot, so that is a huge compliment. I did not use a tenderloin roast, though. The smallest cut at the store was 6 pounds and the price was as well high, then the butcher encouraged me to use the filet mignon steaks that are individually wrapped and injected with a solution for tenderness. I was leary of going that route, simply information technology was delicious and less expensive, for basically the same cutting 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. Thank you!
12/29/2009
Fantastic recipe and very impressive with little piece of work. I doubled the recipe to serve xv and followed the instructions equally written. I used a 6 lb tenderloin simply I cut it in half (wouldn't fit in my roasting pan) and assumed that the cooking time would be the same/like for ii 3 lb roasts as for one 2 lb roast. Boy was I off! Fortunately well-nigh of my guests were tardily, it took over an 60 minutes to cook to 155 degrees (perfect for my guests who prefer their meat medium). If you cook to 125 as written, your meat will be pretty rare. The sauce was delicious, although it requred a little more flour/water paste to thicken to my gustatory modality. As suggested, I roasted the shallots, cooked the salary (save the grease to brown your roast), and reduced the wine and broth a day ahead, all of which made my life a lot easier the day of my party. My only suggestion is to know how long your size of roast will take to cook, I was very embarrased by the filibuster. Also, get to a real butcher instead of the grocery. I got my tenderloin at $vi.99 a pound, much more than affordable than the grocery and they will trim off the nasty silver skin and tie up the skinny end to brand a squeamish, symmetrical roast. I ended up with no leftover meat but enough of leftover sauce, which I sent habitation with a couple of my guests to apply on their own roasts the next day.
11/12/2009
I didn't utilize the shallots every bit I could notice them ,merely the sauce was the best I have e'er had. I used a 2000 red Italian dessert vino we have had for years since it was Sunday and I couldn't buy port. This was fabulous as leftovers too! It took me over ii hours to reduce it but I would do it over again in a heartbeat! Served with roasted potatoes. I cant wait for an opportunity to make this over again.
01/nineteen/2008
I had honestly never cooked a beef tenderloin but thought I'd try this. WOW! First of all, if you're short on time or money, don't practice it! But if yous ever have a special occasion, this is the recipe to endeavour. I doubled the shallots and sauce (every bit some reviewers had mentioned) and added some carrots. Used a 2 lb. tenderloin equally stated in the recipe. I will say that cooking to 125 didn't quite practise it for me. I cooked to 140 and it was still pretty red. As well, the prep fourth dimension of 15 minutes is way off! So don't come home from work hoping to make this. Just boiling the wine mixture for xxx minutes takes care of that 15 minutes prep time. BUT - The time spent is worth it. This is just as good equally anything you go in any eating place. Make certain you follow the recipe. Don't use red cooking wine - go for the Port (you're already spending a ton of money so why not?). I served it with garlic smashed potatoes and a glass of red 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 use cabernet. it was what I had on hand the first time and have been using it ever since. I besides roast the shallots a little longer, to get the sweet caramelization, which I observe add a nice flavor. I've also establish that the reduction process takes a little longer than the recipe states. Brand sure to add whatsoever salt LAST, because the reduction will intensify and concentrate the common salt in the dish. This is a wonderful recipe!
07/15/2003
Delicious. I do concord with others that you should go ahead and double or triple the recipe. Very, very fourth dimension consuming and then but make this when you have a lot of costless time. Mine turned out a tad salty because I used beef granules to make my broth. Next time, I would reduce it.
10/01/2009
OMG!!! This was great. I used some of the suggestions from other cooks and reduced my sauce downward the day before. I did add together the roasted garlic along with the shallots because I like garlic. The but other thing I added was a dash of cinnamon. I know it sounds crazy but I accept a recipe that has been handed down from my grandmother for a sauce similar to this and information technology calls for a dash of it. I too seasoned my meat the nighttime before and wrapped information technology up and put information technology in the fridge until nigh an 60 minutes before cooking. This will now be our dinner for special occasions! I am even planning on instruction my son to cook it to print a special someone. Cheers soooo very much for sharing. Your recipe may play a part in my future grandkids!!!
12/xx/2007
Wonderful! made this last year for xmas dinner, plan to do the same this year. Bought a 5lb Beef Tenderloin at Sam'south club and had hubby trimed it to 3 & ii lb sections. The merely matter I change is not to add together any additional salt. It is perfect. Don't blend the sauce! It is a sauce non a gravy, perfect as is. I serve this with crock pot garlic smashed potatoes from another site, asparagras or grean beans and Beautiful Salad besides from this site. My whole family raves about this meal.
08/28/2002
WOW! This was great. I used a cheaper cut of meat to make a roast beefiness merely followd same directions. The sauce is incredible. I left the shallots in the sauce (without blending them as some suggested) because they were and then sweetness & yummy & attractive. Retrieve some musrooms would be a great add-on. If you are on a budget (and who isn't) this recipe tin can be modified & nevertheless very succulent!
05/29/2006
The sauce was absolutely incredible and definitely worth the time it took to go far. The recipe was very easy to follow and the results are incredible. Fantabulous! I wish I could give it more stars. I didn't use a whole tenderloin since it was but my married man and my 3-year-old girl. I fabricated 2 tenderloin steaks and information technology was fabulous. A give-and-take to the wise, I besides made a fault when buying 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 make sure yous don't run into the same trouble 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 bags of shallots and had enough to brand the sauce. I just advisedly picked through the shallots and discarded the pieces that were starting to go bad. Next time I won't brand that mistake. This recipe volition definitely be used again and again, and I can't wait to share it with company and "wow" them.
12/23/2002
Silky smooth meat, wonderful flavor, beautiful presentation. The sauce is a wonderful complement to the meat, enhancing it without overpowering it. Be careful about adding salt to the sauce, even so. I didn't add salt and I did not utilize cooking wine (used the real matter). If I had used cooking vino (which has common salt in it), and had added salt earlier tasting the sauce, the sauce would have been far too salty. I retrieve there was sufficient salt in the canned broth I used, particularly afterwards having reduced it. Anyway, anybody loved it, even my 15 month erstwhile girl who otherwise won't eat meat!
09/04/2010
This was an AMAZING recipe!!! I accept 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 nosotros were eating a 5 star restauraunt meal in our own abode!! The port wine sauce with the shallots (which I have never cooked before-and they are amazing) was and then unbelievably tasteful!! I sauteed mushrooms seperate, and added them after the sauce was done cooking-which gave information technology a footling extra torso to the sauce (and we LOVE mushrooms with our steak) :o) To sum it upwardly, 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 1 should non disappoint. We happen to similar meat a piffling more done so nosotros cook it a chip longer but that is purely personal preference.
10/15/2001
Can't say plenty about this recipe. My republic of guinea pigs (Father in constabulary,husband, three teens)thought they died and went to heaven. When y'all showtime with a great cut of beef your way ahead of the game. I made the sauce with l%Port and fifty% good Cabernet Sauvignon, thinking the port may be too sweet. I aso served this with some puff pastry (the ones w/ the tops in the frozen food department of your grocery). I omitted the 3 tbs of butter into the sauce just added i tblspoon. Reduced the sauce, and roasted the shallots in the morning time. Husband loved it with the watercress, and looks lovely on the plate. "Tenderloin" IS expensive.. but the same toll every bit "Chinese take out" (that couldn't be one-half equally good). Worth the expense, the fourth dimension and effort...Thank you for a very piece of cake and special recipe, and makes the cook await like a Julia Child.
02/21/2007
Fabulous and far easier to put on the table than you would call up. 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 one-half of the sauce in the blender and mixed it back in with the other half to requite it some body and depth. Do splurge on a adept piece of tenderloin if you are going to brand this. A "cheap" supermarket one volition just toughen and ruin all your hardwork. Discover a good butcher and become their help selecting a adept quality 1 that will be worth your fourth dimension and attempt to make.
03/27/2003
It is quite good and definitely a special occasion dish considering of the expense. The sauce is succulent and I e'er make a double batch because it tastes so good on everything...not just the meat! I have fifty-fifty made it on it's own as a steak sauce without the shallots.....e'er a hit!
eleven/23/2007
Served for a non-traditional Thanksgiving and was fabulous. Added 2 sliced portobello mushroom caps to the shallots while roasting, and and so pureed the shallot/mushroom/bacon mixture. Too made a rub from kosher salt/pepper/minced garlic/thyme and rosemary, for the roast, earlier searing information technology.
08/sixteen/2000
Outstanding recipe! I love my filet just plain, but this sauce and recipe take nothing from the meat, only add to it. It was office of the BEST meal I have ever made, and I highly recommend information technology. I actually did the long parts of the sauce in the afternoon, then did the concluding minute 'making it gravy' at the end, and it worked fine. I served it with some roasted garlic/rosemary/vino potatoes, and some pencil-thin asparagus, and the guests just raved. And I'm not a great cook, and this was awesome!
02/16/2011
WOW! I made this for a special dinner with our neighbours and it was a Large hit! I will make this over again oftentimes!
12/06/2010
we fifty-fifty messed up the recipe and information technology turned out delicious! didn't have the tomato paste and roasting rack, just 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! But it does take more time so the recipie calls for; I gave myself about ii and half hours and it was done correct on time. I practise recomend marinating for virtually an hr in ruddy wine earlier cooking. Information technology gives information technology that actress touch, it will absolutly melt in your mouth! Well worth every penny!!
12/26/2010
This was Awesome! Nonstop rave reviews all night about this. I 4x the recipe because I made a 7.75lb roast so my cooking times were longer. I cooked information technology in the oven for 1 hr @ 375 and so took it out and "tented " information technology with foil while I made the sauce then added it dorsum to the oven in the sauce on my "keep warm" temp until everything else was done. Information technology turned out perfect. Thanks for sharing this recipe and Thank you to Abapplez from the Recipe Fizz for recommending it.
12/12/2010
This is my first review. I registered just so that i could say how incredible this dish was. My mother inlaw and I ready the smoke alert off twice cooking this just it was well worth it. I followed the recipe exactly and information technology was by far the the most tender flavorful cutting of beef we had always had. Everyone went on and on about how astonishing it was. My only word of caution would be to know what you are near to spend at the grocery store. I had to go to 3 stores before i found a kroger that had beef tenderloin in stock. I asked them to cut 3lbs and it came to well-nigh $lxx! After the I got over the initial daze, though i accept to admit it was well worth it. Truly an amazing dinner, everyone loved information technology.
10/17/2010
Oh man...that shallot sauce! Astonishing! Regarding the cost: we used an eye of circular cutting. The 2lb roast (organic, grass fed) was but under $15, and though tenderloin would have of course been ameliorate, information technology fabricated for a nice roast. Shallots were about $iv for three/four lb, and nosotros used a squeamish Pinot Noir because nosotros had it already. So, assuming you lot have basic pantry staples and a bottle of red laying around, you can make the roast for under $20 with a slightly lower cut of meat. Cooked the roast for 25 minutes on the nose, which resulted in a medium rare roast clocking in at only nether 130 degrees. Didn't bother with the bacon stride, which saved time...I don't think the end effect was defective at all for it. Why on globe anyone would puree the sauce is beyond me. The little shallot nuggets are the best part. (note: the shallots I constitute were enormous, so we cutting them into approx. 1.5in pieces before roasting) All in all, I remember the price and fourth dimension concerns are somewhat overstated. Make the reduction while you roast the shallots (which did accept most 40 minutes to really caramelize), and the whole thing comes together in just over an 60 minutes. Non necessarily a weeknight meal, but non unreasonable for the weekend, and the effect is actually a showstopper...ideal for company. Served with dark-green beans and Pioneer Adult female'southward "crash hot potatoes". A memorable, eating house-quality meal!
11/22/2010
I made this with a less expensive cut of meat, and increased the recipe to accomodate a 3.5lb roast (nonetheless 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 it. The flavor of the sauce was very good, and 5 slices of bacon created merely the right amount of fat to brown the roast. We used the sauce over noodles, and would have liked information technology thicker. Had a lot of sauce left over. Side by side time I'll either thicken or reduce the sauce, and maybe cook the meat in a ho-hum cooker instead of the oven. Also, the shallots took fashion longer than 30 minutes to roast - at least an hour.
07/29/2011
This recipe will make one of the best dinners you lot'll e'er have. Double the gravy, you won't regret it.
02/14/2002
OH-MY-GOD. This sauce was to die for. Well, well worth the piffling bit of try it took. I just wanted to take a spoon and eat information technology that way. This was OUTSTANDING!!!
08/06/2010
This recipe was fantastic. As a more economic culling, I substituted the Beef Tenderloin for 2.15 lb cut of chuck roast. I followed the recipe as written, except for the cooking time. I altered the cooking time to 325 equally suggested past a separate roast recipe. I cooked the beef roughly one 60 minutes, until the thermometer read 160. The outcome was a dainty warm, pink eye...perchance just under medium. I served this with dear ginger carrots and mashed potatoes. Fantastic recipe, thanks for sharing!
01/22/2002
I thought this was a fabulous dinner, although it was rather expensive. I found it a bit salty too, I will omit the bacon next fourth dimension. I as well cooked the beef to 170 degrees. (nosotros don't similar rare) Which I thought information technology would possibly 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 type recipe, rather plush.
02/14/2011
I made this for Christmas dinner, and again for Valentine's Day. It is and then succulent! Information technology takes a long time (took me about 2 hours busy in the kitchen to melt the total meal), but is sooooo good. Definitely a perfect special-occassion meal.
02/thirteen/2011
Dandy Recipe! It was not every bit bad every bit I idea. I had a hard time finding Beef Tenderloin so I use Petite Beef Shoulder Tender instead. My appointment loved it! I just have a few suggestion. If you are cooking for two. Apply ane can of beef broth and a half of cup of wine. I made red potatoes and asparagus. My Date love the sauce so much he use the leftover suace for his potatoes and his asparagus. I will make this recipes once more! Cheers you for sharing.
01/23/2011
I made this for Christmas dinner and it was wonderful. I had to omit the salary due to a relatives allergies only it was all the same great. Thanks.
02/17/2011
Restaurant Quality for certain. I didn't have port wine simply used marsala wine and information technology still was really good. Likewise substituted mock tender steak for the beef tenderloin roast and later cooking down the wine/gravy mixture and searing the meat, I put it all in the crockpot for faster easier cooking. This was crawly. This is a must have recipe that will really impress your family unit.
eleven/12/2010
Used 2 ii lb Tri-Tip roasts trimmed. Absolutely wonderful! Used 450 degree estrus to spead upwardly shallot roasting time since they were non browning at lower estrus. Used red dinner wine. Volition brand once more for Christmas Dinner. Double the sauce it's not bad the next day if in that location is any left.
11/21/2010
Delicious. I made this for my parent's 30th wedding anniversary and information technology was a striking! I tripled the amount of meat and only doubled the sauce portion. In that location was enough of sauce to go around. The merely affair I did differently was subbed cabernet for the port because I forgot to purchase it... (I added 2T brown carbohydrate per cup of wine to make up for the sweetness of the port). I will definitely brand this ane again.
12/16/2007
I take to say wow. Information technology is not too often I stumble on a recipe this adept. I dear it when I exercise. Equally a cook and a critic. I made this with cooking wine which I can meet how it will be ameliorate with regular vino. Almost too salty with the cooking wine. I made this with roasted potatoes and carrots which was great with the sauce. Cooked these separately since the cooking time is longer. Likewise I wish I would have fabricated rolls with this. Would have been great to sop upward the rest of the juice. And the beef is more spendy just well worth it. Definatly restruant quality. THANKS!!!!!
12/24/2003
This sauce is the best matter I take ever tasted! Expensive and time consuiming- only rather easy and worth every penny and minute! I followed the proffer and made the sauce the 24-hour interval before. This really helps in cutting prep time the day you plan to serve the meal. I almost followed the recipe exaclty. I chopped upwards my shallots earlier roasting them. I as well followed the suggestion to puree the sauce. This did NOT plough out similar I expected. I pureed about 1/2 of it and then mixed it with the original. It still taseted delicious... but information technology lost its cute apprearnce. It ended up looking like baby mush to me. I ended up making another 1/2 batch of the liquid to add into the "mush". It fabricated it await a fiddling bit better. the only "bad" thing about his recipe is that now I am going to want all of my meat to taste this fashion!
08/09/2010
Prepared this for my wife and she said information technology is one of the best tasting meals she has e'er had. Cooked the tenderloin roast most 45 minutes to 155 degrees internally because she likes her beef cuts medium. I prepared this along with the Roasted Garlic Mashed Potatoes and the Balsamic Glazed Carrots found on this website. What a wonderful meal.
08/04/2011
The bomb.
01/31/2011
I fabricated this for the starting time fourth dimension this week and followed the recipe to the letter. All I can say is, "Wow." So much flavor, definitely worth the extra steps in making the sauce. I served it with roasted potatoes flavored with butter and fresh Rosemary and grilled blood-red peppers. I can't wait to make it over 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 piffling much to take all the fourth dimension just it is great for special occasions!
01/06/2011
Tenderloin is the best cut of beef to begin with but with the add-on of the roasted shallots...it was even meliorate. great recipe and a real pleasance at this past Christmas
08/02/2011
Worth all the work. So seriously good, got rave reviews from the family unit :)
02/14/2011
This was practiced but I can't rave on and on about it. I've had other meals that were only as skillful and were not every bit much work.
06/06/2008
I made this for my dad'due south altogether and information technology got really rave reviews. Yes, the cutting of meat is expensive, but really well worth it. I wouldn't change the recipe itself at all, simply maybe tweak a technique here or at that place. I didn't think the sauce needed to be made ahead of time as others suggested; existence well prepared takes intendance of this. And definitely practice *non* blend the sauce birthday...the nuggets of shallots and salary are actually what makes information technology. Thank you very much for the recipe!--Information technology was terrific!
01/30/2012
This was admittedly astonishing. The sauce was incredible, both my kids went to boondocks 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 it was swell and is now wondering if every meal I make will be this good. Thanks so much for the recipe. It will be one I volition brand over again and again.
02/22/2009
I had to make a few subs., with what I had on hand. [We were getting alot of snow, I didn't want to get out in it.] Anyway, I didn't have shallots then I used a small onion. I didn't have Port wine, I used Marsala wine. The sauce was sooo good. Mine was a petty thick side, merely the more I ate it the meliorate it tasted. I used a manus blender to endeavor to go a smooth sauce. I just might exit it just the way information technology is adjacent fourth dimension [with the proper ingredients] and might throw some fresh mushrooms in it. I could come across making the sauce even if your broiling some steaks, with he drippings left in the pan. Make most of the sauce ahead of time, and so add the juices from your steak to it. Thank you for a lovely dish.
11/08/2002
Admittedly amazing! My husband was raving for days about how wonderful this beefiness is, particularly the sauce. Next I'll be making information technology for my in-laws -- aye, it's that adept! I didn't take any port on hand, then I used ruddy wine with some brown sugar. I also cut the shallots a bit smaller than the recipe called for, since I adopt smaller lumps in the sauce. Equally others accept mentioned, you could use a blender or nutrient processor to remove the lumps entirely if y'all have picky eaters.
03/29/2011
The beef tenderloin was such a delicious cut for this recipe! My married man LOVED the sauce. He'due south asked that I make 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 first one to speak up on how much he liked the shallot sauce. Anybody loved it. The meat is expensive, but it is well worth it for a special occasion. I printed the recipe for half-dozen people; I used a 5 lb. tenderloin, so I doubled all other ingredients and had enough 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 goop prior to my guests arriving. I cooked it to about 145, and let information technology sit. It was perfect for u.s.a., as it gave united states of america some medium rare, and some medium. My mom asked for the recipe, she plans to make the sauce and serve it with other cuts of meat. Absolutely wonderful! Will make this again.
12/15/2008
For more tender meat I would melt it at a lower temperature. Later the meat has browned, then let information technology sit at room temperature for about 20 minutes. After the meat has rested put it into a 250 degree oven and let the internal temp achieve 135 - 140. And so tent with foil and permit it balance again for twenty minutes earlier serving. This method takes longer but is worth the look.
x/02/2006
Very tasty, and the cooking instructions seem but correct. One word of caution: I bought 2 pounds of organic grass fed tenderloin and paid fifty dollars! The meat was astonishing, but my wallet is wimpering.
03/12/2006
The all-time beef recipe I have e'er eaten!! I doubled the sauce which I highly recommend. I followed the recipe exactly except I used a red wine instead of port because that's what was available. The flavors were rich and exquisite. This will definitely impress dinner guests. It did accept a chip of fourth dimension to prepare but it wasn't likewise bad. I normally measure out everything in the beginning and clean up as I go. This recipe is truly astonishing and worth all the effort.
02/22/2008
Potentially eatery quality. I was initially disappointed the get-go fourth dimension I made this. The sauce really needs to exist thin like au jus to enhance the meat properly. Thickening or blending it overpowers a cute and tender cut of meat full of it'due south own flavour. Leave the thickening for a cheaper cut of meat which needs the assist. After tenting your roast and assuasive it to rest, slice and place on a large serving platter, spoon the sauce over and allow to sit for an boosted 5 minutes before serving. The meat will be infused with a wonderful flavor instead of beingness overpowered by such a rich thick sauce. Y'all can substitue any crimson wine to mellow the sauce a trivial. I serve with garlic and dill roasted red potatoes and steamed asparagus. Recipe is easy and well suited for beginner to avant-garde cooks.
01/04/2001
I made this dish for my father'due south birthday party. Everyone was stunned I'd attempt such an elaborate dish for the first time for a dinner political party of 12. It was delicious.
01/04/2012
The all-time Christmas meat I take ever made! I take been telling everyone nearly this recipe! I volition definitely make once again!!!
05/14/2007
OUT OF THIS World!!! I don't eat or cook ruby meat, and then the fact that my guests raved (for weeks) virtually this recipe-despite my lack of experience-actually says a lot. I followed the communication of other reviewers and doubled the sauce, which was a good idea becuase there was maybe a tablespoon left when dinner was over. Also, I omitted the salary and drippings but added some sliced portobello mushrooms. Volition DEFINITELY make again.
09/04/2006
My father and I have now concurred -- this is THE BEST Repast I take always fabricated!!! (And I'm a good cook!)
02/08/2011
Skilful for a special occasion. Very pricey!
02/13/2011
Nifty recipe, ane to add to my recipe box.
02/12/2011
Absolutley love the sauce in this recipe. I fabricated it for New Years and everyone loved it. Making it for the wife for V-Solar day.
05/13/2012
Not an easy recipe for a novice cook.
12/fourteen/2008
Made this for a small dinner party and it was actually expert. I used 1 Tablespoon of fresh thyme instead of the dried. Similar others I blended the broth, shallots & salary earlier adding to the pan. Nonetheless, this made the sauce thicker than I wanted. I will keep to blend, but volition decrease the amount of flour to keep the sauce a scrap thinner. Served with maple bacon brussels sprouts & mashed potatoes. Compliments all effectually. UPDATE: I made this again only I didn't blend the sauce - much, much better. Don't alloy the sauce! It tastes so much better with the pieces of shallot & salary. I just cut the shallots upwardly a piddling and it was succulent. 2nd Update: I make this every twelvemonth around the holidays. This year I decided to only employ my cast fe skillet for the whole thing, works like a amuse and saves dirtying upward an extra pan. I cooked the bacon, seared the meat, cooked in the oven then made the sauce all in the bandage fe. Delish!
09/07/2008
Delicious! With money being tight, I made it with a relatively cheap choice circular...and fifty-fifty managed to overcook it a chip. I too fabricated it with just a inexpensive red wine. The recipe was very forgiving! For those who were saying this meal is pricey, you can make a cheaper version that is still VERY tasty. For the next special occasion I programme to make this using they pricey ingredients, simply would have no problems making this on a more frequent ground.
08/07/2011
the sause was excellent...instead of beef i used pork tenderloin, its easier on the wallet, only followed the recipe and nosotros loved it, will brand again!!!
12/27/2007
How fantastic! I made the recipe as given but did leave out the bacon. I seared the beefiness in olive oil. I thought roasted veggies would be a wonderful addition. I roasted them in the aforementioned pan I roasted the shallots in so there was a mild shallot flavor to them. The next time I think I would divide the tenderloin in half and roast half of it a little longer since it was very rare. I did a 9 lb. cutting and doubled the roasting time but it was still rare merely about succulent. The shallot sauce was incredible! I can't wait until I go far again. Everyone agreed it was fantastic. We rotate Christmas Eve with my blood brother and sister-in-law. My sister-in-constabulary is already wondering what she tin can practise to summit this next twelvemonth. There'south nada left. This is the all-time!!!
02/09/2010
Absolutely Awesome. A must effort was very like shooting fish in a barrel, and just a word of advice if you are going to double the recipe y'all about definitely do non need to double the gravy I still have a half a gallon left
04/sixteen/2006
This recipe was fabled!!! I also used a expert cerise wine instead of the port and besides doubled the bacon for more than bacon/smokey flavour. You can likewise substitute carmalized onions if y'all don't accept shallots on hand. This was a surefire hitting with my family!!
06/05/2011
This was by far the best thing I've ever made. I took others advice and blended the sauce mixture, other than that fabricated as written. My husband was more than impressed and so 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 (!!) try this astonishing recipe.
Source: https://www.allrecipes.com/recipe/14606/beef-tenderloin-with-roasted-shallots/
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