ISO: ISO help cutting this Beef Tenderloin recipe down to size...

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mariadnoca

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Hi all,

I want to cut this recipe down to 2-ish servings (leftovers ok, I'm cooking for a hungry 6'4" guy, but I don't want to break the bank with them) for a birthday dinner I'm making on Thursday. I was hoping to still get a tenderloin to roast so I can put it in the oven so as to entertain my guest rather than cooking filets. What amount of meat should I get and how do you recommend I roast this smaller amount? (It's been a while since I cooked something like this and I don't want to ruin it! Also, I'm hoping Costco will have the meat and I can pick up on the drive home from work. The rest I'll do ahead.)

BTW, I love this recipe:

BEEF TENDERLOIN WITH ROASTED SHALLOTS, BACON AND PORT

Pour a full-bodied red wine, such as a Bordeaux, Merlot or Cabernet Sauvignon.

1 1/2 pounds large shallots (about 24), halved lengthwise, peeled

3 tablespoons olive oil

6 cups canned beef broth

1 1/2 cups tawny Port

1 tablespoon tomato paste

2 3- to 3 1/4-pound beef tenderloins (large ends), trimmed

2 teaspoons dried thyme

7 bacon slices, chopped

6 tablespoons (3/4 stick) butter

1 1/2 tablespoons all purpose flour

1 large bunch watercress

Position rack in center of oven and preheat to 375°F. In 9-inch-diameter 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.

Boil broth and Port in large saucepan until reduced to 3 3/4 cups, about 30 minutes. Whisk in tomato paste. (Shallots and broth mixture can be made 1 day ahead. Cover separately; chill.)

Pat beef dry; sprinkle with thyme, salt and pepper. In large roasting pan set over medium heat, sauté bacon until golden, about 4 minutes. Using slotted spoon, transfer bacon to paper towels. Add beef to pan; brown on all sides over medium-high heat, about 7 minutes. Transfer pan to oven; roast beef until meat thermometer inserted into center registers 125°F for medium-rare, about 45 minutes. Transfer beef to platter. Tent loosely with foil.

Spoon fat off top of pan drippings in roasting pan. Place roasting pan over high heat. Add broth mixture and bring to boil, scraping up any browned bits. Transfer to medium saucepan; bring to simmer. Mix 3 tablespoons butter and flour in small bowl to form smooth paste; whisk into broth mixture and simmer until sauce thickens, about 2 minutes. Whisk in 3 tablespoons butter. Stir in roasted shallots and reserved bacon. Season sauce with salt and pepper. Cut beef into 1/2-inch-thick slices. Spoon some sauce over. Garnish with watercress. Pass remaining sauce.

Serves 12.

Bon Appétit

December 1997

http://www.epicurious.com/recipes/recipe_views/views/4542

 
This is what I would do, Maria

I would cut the ingredients in half (all except the beef)- you will still have some sauce leftover but I bet you'll find a way to use it up (or freeze it). Cut whatever beef you get into thick tournedos or round filets, wrap them with whole slices of bacon (pin with toothpicks) and set them aside. Roast the shallots, reduce the broth, port and add the tomato paste.

Season the beef and get a bit of peanut or good vegetable oil hot in a heavy pan and sear the beef- then finish cooking on all sides (to cook the bacon) but be careful not to overcook- it will continue to cook for a few minutes when you take it off the stove so leave it a bit rare. Quickly take out of the pan and tent with foil- put in a warm but not hot oven if you like. Pour off a bit of the pan oil and make the sauce.

 
I agree, except if you want to buy less

beef, I would use a tenderloin that is between 3/4 - 1 lb, and proceed as Cathy said. Your butcher should be happy to cut it to size for you.

But do your directions say to slice the beef before cooking, or just roast the tenderloin, whole? Base the cooking time on the size of your tenderloin; for medium, I'd guess about 30 minutes (or until thermometer reaches 140 degrees F).

Sounds very good. Tell 'em happy birthday from us!

 
Her directions say to roast it whole but I offered the option of slicing first because she is using

far less beef- it is easier to control the "doneness" that way and there will still be pan drippings to make the sauce out of.

 
Thanks -if I have to I guess I'll make more so I can roast it... (+ menu)

...this person and I often get into deeply animated discussions which in the past has led me to ruining dinner -more than once! I've never done that with anyone else so I wanted to be on the safe side since this is an important dinner and stick something in the oven that I won't be needing to mind as closely.

I do have a Polder timer that will let me know when the roast is at temp - never used it before but there is always a first time! (she said while crossing her fingers)

The rest of the menu is:

salad of baby greens, sliced pears, Gorgonzola, with a blush vinaigrette;

rustic mashed new potatoes with sour cream/chives and a bit of garlic;

spinach gratin/ maybe roasted green beans not sure on the veggie yet.

and for dessert Dulce de Leche Ice Cream Cake with Brownie base. (I'm trying it with the recipe from the supernatural brownies halved as I've often thot the base in the orig recipe is quite difficult to cut.)

 
Oh I'm sorry, Cathy. I misread, 'thought you meant to use the whole 3-lb tenderloin, sliced.

Duhhhh ;o)

 
Thanks everyone dinner was a hit. Made a 2 lb tenderloin.

I have enough leftover of both beef and sauce to make some killer steak sanwiches! smileys/smile.gif

 
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