Bacon-wrapped tenderloin with caramelized shallots and cranberry-port jus

Instructions

• Preheat oven to 500F. Set a rack in a roasting pan. Stir mustard with horseradish in a small bowl. Set aside.

• Peel shallots and trim off the roots. Cut larger shallots in half. Place in a medium bowl. Add olive oil, vinegar, sugar and salt. Season with pepper. Toss to coat.

• Pat meat dry with paper towels. Remove any string around filet. Spread mustard mixture all over meat. Drape bacon over tenderloin in an overlapping criss-cross pattern. Tuck bacon underneath tenderloin so it goes all the way around the beef. Transfer to rack in roasting pan. Add shallots to roasting pan.

• Roast in centre of oven for 20 min. Stir shallots. Reduce heat to 300F. Continue roasting until a thermometer inserted into the thickest part of the roast reads 145F for medium-rare, 40 to 45 more min. Transfer meat to a cutting board and cover with foil. Transfer shallots into a serving dish.

• Set roasting pan directly over 2 burners on medium-high. Add port and cranberries. Bring mixture to a boil, stirring frequently, mashing cranberries when tender, 3 to 5 min. Jus should measure about 2/3 cup. Top mixture off with hot water to make a full cup.