Mixed Peppercorn Beef Tenderloin with Shallot-Port Reduction

By Gina G

You'll want to try this luscious sauce! The port reduction has a sweetness that is a perfect complement to the peppercorn-crusted beef tenderloin.

Ingredients

• Beef:
• 1(2-pound)1 (2-pound) beef tenderloin, trimmed
• 1teaspoon1 teaspoon salt
• 1 1/2tablespoons1 1/2 tablespoons cracked mixed peppercorns
• Cooking spray
• Reduction:
• 2cups2 cups ruby port or other sweet red wine
• 1 1/2cups1 1/2 cups fat-free, less-sodium beef broth
• 1/4cup1/4 cup shallots, finely chopped
• 1/8teaspoon1/8 teaspoon salt
• 2sprigs2 sprigs fresh parsley
• 1sprig1 sprig fresh thyme
• 1 1/2tablespoons1 1/2 tablespoons all-purpose flour
• 3tablespoons3 tablespoons water
• 1tablespoon1 tablespoon butter
• 1/2teaspoon1/2 teaspoon balsamic vinegar

Preparation

Step 1

Preheat oven to 450°F.

Sprinkle beef evenly with salt and peppercorns, pressing firmly to adhere. Place beef in a shallow roasting pan coated with cooking spray. Bake 33 minutes or until a thermometer registers 135°F or until desired degree of doneness. Let stand 10 minutes before slicing.

To prepare reduction, combine port, broth, shallots, salt, parsley and thyme in a medium saucepan; bring to a boil. Cook until reduced to 1 1/4 cups, about 15 minutes. Strain port mixture through a sieve over a bowl; discard solids. Combine flour and water. Return port mixture to pan; add flour mixture to pan, stirring with a whisk. Bring to a boil; cook 1 minute or until thickened, stirring constantly with a whisk. Remove from heat; stir in butter and vinegar.

Pour reduction over sliced beef to serve.