Diva Tasting: Beef Tenderloin With Roasted & Brussels Sprouts…

Beef Tenderloin With Roasted Shallots 


  • 3/4 Pound Shallots, Halved Lengthwise And Peeled
  • 2 Tablespoons Olive Oil
  • Sea Salt And Pepper To Taste
  • 4 Cups Beef Broth
  • 1/2 Cup Balsamic Vinegar
  • 2 Teaspoons Tomato Paste
  • 3 Pounds Beef Tenderloin Roast, Trimmed
  • 1 Teaspoon Dried Thyme
  • 4 Tablespoons Butter
  • 2 Tablespoons All-Purpose Flour
  • 4 Teaspoons Flat Leaf Parsley For Garnish


  1. Preheat oven to 375 degrees. In 9 inch pie pan, toss shallots with oil to coat. Season with salt and pepper. Roast until shallots are deep brown and very tender, stirring occasionally, about 30 minutes.
  2. In a large saucepan, combine beef broth and balsamic vinegar. Bring to a boil. Cook over high heat until the volume is reduced by half, about 30 minutes. Whisk in tomato paste. Set aside.
  3. Pat beef dry; sprinkle with thyme, salt and pepper. Add beef to pan; brown on all sides over medium high heat, about 7 minutes.
  4. Transfer pan to oven. Roast beef until meat thermometer inserted into center registers 125 degrees F. for medium rare, about 25 minutes. Transfer beef to platter. Tent loosely with foil.
  5. Spoon fat off top of pan drippings in roasting pan. Place pan over high heat on stove top. Add broth mixture, and bring to boil; stir to scrape up any browned bits. Transfer to a medium saucepan, and bring to simmer. Mix 1 1/2 tablespoon butter and flour in small bowl to form smooth paste; whisk into broth mixture, and simmer until sauce thickens. Whisk in remaining butter. Stir in roasted shallots. Season with salt and pepper.
  6. Cut beef into 1/2 inch thick slices. Spoon some sauce over, and garnish with parsley.

Fried Brussels Sprouts Side


  • 6 Slices Bacon, Cut Into Bite-Size Pieces
  • 1/2 Onion, Diced
  • 1 (12 Ounce) Package Fresh Brussels Sprouts, Trimmed And Sliced
  • Salt And Ground Black Pepper To Taste


  1. Place bacon pieces in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain on paper towels, leaving grease in the skillet.
  2. Cook onion in the bacon grease in the skillet until translucent, about 5 minutes. Add Brussels sprouts and toss to coat in the bacon grease. Cook and stir until browned and tender, about 5 minutes. Stir in, salt, and black pepper; sprinkle in bacon pieces. Serve with garlic mash potatoes and spring greens salad with lemon vinaigrette.

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