Peel small shallots and halve lengthwise, put into a small pan and toss with a little olive oil. Season with salt and freshly-ground black pepper
and roast in a 190°C oven for about 30 minutes, turning once or twice. Put 1 cup of beef broth and a 1/3 cup of port into a saucepan and boil for
about 25 minutes, until reduced by half, then whisk in a tsp tomato paste. Set aside. Fry 3-4 slices of pancetta, cut into small pieces, until crispy,
then remove to a plate. Season a piece of beef tenderloin big enough for two people with salt, black pepper and dried thyme, then brown on all sides
in the pancetta fat. Put into the oven for about 20-25 minutes, then remove and cover with foil, while you finish off the dish. Pour the reduced broth
into the pan and bring to a simmer, scraping up all the browned bits. Thicken with a tsp butter mixed to a paste with a tsp plain flour, stirring all
the while, then stir in the roasted shallots and the crispy pancetta. Carve the beef into thick slices, spoon the sauce over and serve with duchesse
potatoes and a green veg.