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

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Serving Size 2 beef slices & 3 tbsp sauce.
227 Calories
6.4g Fat
0.5g Fiber
557mg Sodium

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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

Details

Servings 8

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.

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