GRANDBOYZ BEEF TENDERLOIN ROAST ENJOY DAN:

              GRANDBOYZ BEEF TENDERLOIN ROAST by CHEF DAN:

Serves 6-8

INGREDIENTS:

1 whole (3-pound) beef tenderloin roast, trimmed

6 shallots, halved lengthwise

1 tablespoon olive oil

1/2-teaspoons kosher salt

1/3-cup whole Peppercorns

3 cup beef broth

1 cup Marsala wine

1-1/2-teaspoon tomato pastes

1 teaspoon EACH dried thyme, and dried oregano

3 slices bacon

1 tablespoon flour

3 tablespoons butter, at room temperature

DIRECTIONS: (PREHEAT OVEN TO 375F THEN TO 425 F)

1.   Toss shallot with oil in a prepared baking dish sprinkled with salt and pepper.

2.   Roast stirring occasionally until deep browned and tender for 30-35 minutes, set aside.

3.   Increase heat to 425 F.

4.   Place peppercorn in cheese cloth and smash until broken up.

5.   Meanwhile bring beef broth, Marsala wine and, peppercorns, over medium-high heat.

6.   Cook until reduced by half about 25-30 minutes

7.   Whisk in tomato paste.

8.   Pat beef dry; sprinkle with thyme and oregano and salt and pepper.

9.   Cook bacon in a skillet over medium-until golden brown.

10  Drain on paper towels.

11  Add beef to skillet and cook 7 minutes, turning to brown all sides.

12  Transfer roast to a roasting pan, cook until internal temperature is 135 F about 35 minutes for medium-rare.

13  Transfer to a platter.

14  Pour broth mixture into roasting pan, stirring to scrape up brown bits.

15  Bring to a simmer.

16   In a bowl mix together flour and 1-1/2-tablespoons butter; to form a paste.

17  Whisk into broth mixture; simmer for 10-12 minutes.

18  Whisk in remaining butter along with shallots and bacon.

19  Remove peppercorn bag.

20  Cut beef into 1/2-inch thick slices.

21  Spoon sauce over the top.

ENJOY DAN:                                               EAT MEAT AND LOVE GRANDBOYZ!!