Beef Tenderloin

3/4 lbs. shallots, peeled, halved & cut lengthwise
3 cloves garlic, minced
1 1/2 T olive oil
salt & pepper, to taste
3 c beef broth
1 cup red wine
1 1/2 t tomato paste
3 pounds beef tenderloin roast, trimmed
1 t thyme
2-3 slices bacon, diced
3 T butter
1 T all-purpose flour

1. Preheat oven to 375 degrees.  In a 9 inch pie pan, toss shallots, garlic and olive 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 wine.  Bring to a boil.  Cook over high heat until the volume is reduced by half, about 30 minutes.  Whisk in tomato paste and set aside.
3.  Pat beef dry and sprinkle with thyme, salt and pepper.  In a large roasting pan, saute bacon until golden brown.  Transfer bacon to paper towel.  Add beef to the same pan and brown on all sides over medium heat.
4.  Transfer pan to oven.  Roast beef until thermometer inserted into center registers 140 degrees for medium.  Transfer beef to platter and tent loosely with foil.
5.  Place same pan over high heat on the stove top.  Add broth mixture and bring to a boil.  Stir to scrape up any browned bits.  Mix 1 1/2 T butter and flour in a small bowl to form a paste.  Whisk into broth mixture and simmer until sauce thickens.  Whisk in remaining butter.  Stir in roasted shallots and bacon.  Season with salt and pepper.
6.  Cut beef into 1/2 inch thick slices and serve sauce on the side.

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