Beef Tenderloin with Port-Beach Plum Reduction (5pts)
By Cobra
Serving Size 2 beef slices & 3 tbsp sauce.
227 Calories
6.4g Fat
0.5g Fiber
557mg Sodium
- 8
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
Preparation
Step 1
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.
You'll also love
-
Beef Tenderloin with Portabella... 5/5 (4 Votes) -
Southwestern Beef Tenderloin with... 5/5 (1 Votes)
You'll also love
-
Cumin, Honey, and Mint-Marinated... 0/5 (0 Votes) -
California Broccoli Salad 0/5 (0 Votes)