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Ingredients

• Servings: 12
• 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

Description

This Recipe Is A Bit Time-intensive, But Absolutely Worth It. I Made It For Christmas Eve And Will Definitely Make Again.

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