Beef Tenderloin with Port-Beach Plum Reduction (5pts)

Serving Size 2 beef slices & 3 tbsp sauce. 227 Calories 6.4g Fat 0.5g Fiber 557mg Sodium
Beef Tenderloin with Port-Beach Plum Reduction (5pts)
Beef Tenderloin with Port-Beach Plum Reduction (5pts)

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

Ingredients

  • 1

    (1-3/4 pound) beef tenderloin, trimmed

  • Cooking spray

  • 1

    tbsp coarsely ground black pepper

  • 1-3/4

    tsp kosher salt, divided

  • 1-1/2

    cups thinly sliced shallots (about 4 large)

  • 1

    tbsp butter

  • 1-1/2

    cups fat-free, less sodium chicken broth

  • 1

    cup ruby port

  • 1/2

    cup beach plum jelly

  • 2

    tbsp balsamic vinegar

  • 2

    tsp fresh thyme

  • 1

    tsp chopped fresh rosemary

Directions

1. Lightly coat beef with cooking spray; sprinkle evenly on all sides with pepper and 1-1/2 tsp salt. Loosely cover beef with plastic wrap; let stand at room temperature 30 minutes. 2. Preheat oven to 450. 3. Heat a large, heavy skillet over medium high heat. Coat pan with cooking spray. Add beef to pan; cook 2 minutes on all sides or until browned. Place beef on a broiler pan coated with cooking spray. Bake at 450 for 20 minutes or until a thermometer registers 128 or until desired degree of doneness. Remove from oven; let stand 15 minutes. 4. Return skillet to medim-high heat; add shallots and butter to pan, scraping pan to loosen browned bits. Cook 1 minute, stirring constantly. Stir in broth, port, jelly, vinegar, thyme, and rosemary; bring to boil. Cook until reduced to 1-1/2 cups (about 17 minutes). Remove from heat; stir in remaining 1/4 tsp salt. 5. Cut beef crosswise into 16 slices. Serve with sauce.

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