Substances:
- 1 tablespoon all-motive flour
- 1 1/2 tablespoons olive oil
- 2 lbs beef tenderloin , trimmed (identical carve filet mignon comes from)
- 3 slices bacon
- 3/4 cup port wine (I aged Mountain Burgundy from a box and it got right here out ultimate)
- 3 tablespoons butter
- 1 1/2 teaspoons tomato paste
- 3 cups low sodium beef broth (I employ low-sodium, otherwise it's too salty)
- salt and pepper
- 1 teaspoon dried thyme
- 3/4 lb shallot , peeled and halved lengthwise