Filet of Beef, Sauce Porto with Roasted Shallots

Name: Filet of Beef, Sauce Porto with Roasted Shallots
Yield: Serves 4
Cuisine: American
Ingredients: 12 peeled whole shallots plus 1 peeled, thinly sliced shallot; 1 cup/225 ml strong dark veal stock (again, a tiny spoon of demi-glace would really boost this sauce); 1 tsp/5 g flour; salt and pepper; 4 8-ounce/225-g beef filets; 5 tbsp/70 g butter; 3 ounces/75 ml port; 1 tbsp/14 ml oil

Preparation info

Serves
4

Difficulty
Easy

Appears in

Les Halles Cookbook

By Anthony Bourdain

Published 2004

About

Ingredients

12 peeled whole shallots plus 1 peeled, thinly sliced shallot
5 tbsp/70

Americas
Europe
United States
France
Main course
New York
Mediterranean

Method

Prep

Preheat the oven to 325°F/170°C. Place the peeled whole shallots in the small ovenproof sauté pan, throw in 2 tablespoons/