A sweet-tart sauce adds character to tender but mildly flavored beef.
Recipe courtesy of "The Illustrated Kitchen Bible: 1,000 Family Recipes from Around the World" by Victoria Blashford-Snell, copyright 2008. Used by permission of Dorling Kindersley Limited. All rights reserved.
|4 oz (115 g) sliced bacon, finely chopped||2 1/4 lb (1 kg) beef tenderloin, tied|
|2 cups tawny or ruby port||salt and freshly ground black pepper|
|2 tbsp red currant jelly||2 tsp olive oil|
|1 tsp cornstarch, dissolved with 1 tbsp cold water||2/3 cup beef stock|
To make the sauce, cook the bacon in a nonstick frying pan over medium heat for about 6 minutes, or until crisp. Transfer to paper towels to drain. Wipe the pan clean. Combine the port, stock, and jelly in the pan, bring to a boil, and cook about 5 minutes, or until reduced by 1/4. Whisk in the dissolved cornstarch and cook until lightly thickened. Stir in the reserved bacon.
Preheat the oven to 400°F (200°C). Season the beef with salt and pepper. Heat the oil in a large frying pan over high heat. Add the beef and cook, turning occasionally, until browned on all sides, about 10 minutes. Transfer to rack in a roasting pan. Roast about 20 minutes, or until a meat thermometer reads 130°F (55°C) for medium-rare.
Transfer to a carving board and let rest for 15 minutes before carving. Slice the beef and serve with the sauce.
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