This dish is a lot of work, but TOTALLY worth it. The roast beef comes out cooked to perfection and the light shallot wine sauce complements it beautifully. This recipe will impress anyone with it's attractive presentation and absolutely drop dead taste. Whenever I want to impress my company this is the recipe I choose!

Shallot Confiet:
½ lb. shallots sliced ¼ inches thin
1 cup of dry red wine
½ cup ruby port wine
1 sprig of thyme
1 teaspoon of sugar


Roast Beef:
½ cup vegetable oil
4oz. un-stemmed shattaki mushrooms coarsely chopped
1 small onion coarsely chopped
1 small carrot coarsely chopped
1 celery stalk coarsely chopped
3 garlic cloves coarsely chopped
2 sage leaves
1 rosemary sprig
1 thyme sprig
1½ cups of dry red wine
½ cup ruby port wine
4 cups (32oz.) beef stock
Two 2lb. beef tenderloin roasts, center cut
salt a and pepper freshly ground
2 tablespoons unsalted butter

• Preheat oven at 350°
• Combine all ingredients in shallow baking dish
• Cover with foil and bake for 1 hour
• Uncover and put back in oven, bake for another ½ hour or until shallots are tender and liquid is almost evaporated
• Remove and let cool to room temperature
• Disregard thyme sprig
• Raise oven temperature to 400°

• Heat 2 tablespoons of vegetable oil in large sauce pan
• Add mushrooms, carrots, onions, celery, garlic, sage, rosemary, and thyme
• Cook over moderate low heat stirring occasionally until the vegetables start to brown (approx. 12 min)
• Raise heat to high and add prot and wine until reduced to ¼ cup (approx. 10 min)
• Add beef stock to sauce pan and bring to boil

• Reduce heat to low and simmer until becomes ½ cup (approx. 30 min.)
• Strain sauce into a sauce pan pressing vegetable, removing and much liquid as possible
• Save solids to put over Roast Beef when served

• Season meat with salt and pepper
• Heat remaining 2 tablespoons of oil in large oven proof skillet
• Place the meat in skillet, smooth side down
• Brown on all sides (approx. 12 min.)
• Turn roast smooth side up and spread shallot confiet on top
• Transfer skillet into oven and roast of about 30 min. or until meat temp. is 125° (for rare)
• Transfer roast to carving board and cover loosely with foil and let rest for 10 min.

• Set skillet on high and cool until pan juices are sizzling
• Whisk in reserved prot sauce and simmer for 3 min.
• Remove skillet from heat, whisk in butter, 1 tablespoon at a time until blended
• Put into gravy bowl
• Carve roast and serve with sauce