Beef Tenderloin with Port Wine Pan Sauce

By HeatherS

Ingredients

• 2 teaspoons whole black peppercorns
• 1 teaspoon fennel seeds
• 3/4 teaspoon salt
• 1 (1-pound) beef tenderloin, trimmed
• 2 teaspoons olive oil
• 1 small onion, finely chopped
• 2 teaspoons all-purpose flour
• 2/3 cup ruby port wine
• 1/2 cup reduced-sodium beef broth
• 1 teaspoon coarse-grained mustard
• 1 teaspoon unsalted butter

Details

Servings 4

Preparation

Step 1

Preheat oven to 400°F.

Combine peppercorns, fennel seeds, and M> teaspoon of salt in small zip-close plastic bag; press out air and seal bag. With meat mallet or bottom of small heavy saucepan, pound mixture until coarsely ground. Spread spice mixture on sheet of wax paper. Roll tenderloin in spice mixture until coated evenly, pressing it into meat so it adheres.

Heat oil in small heavy roasting pan over medium-high heat. Add beef and cook until browned on all sides, about 8 minutes.

Transfer roasting pan to oven. Roast until instant-read thermometer inserted into center of beef registers 145°F for medium, about 20 minutes. Transfer beef to cutting board and let stand 10 minutes.

Meanwhile, to make sauce, spray same roasting pan with nonstick spray and set over medium heat. Add onion and cook, stirring, until softened, about 5 minutes. Stir in flour and cook, stirring, about 1 minute. Whisk in port, broth, mustard, and remaining 1/4 teaspoon salt; bring to boil. Cook, whisking constantly, until sauce bubbles and thickens, about 4 minutes. Remove pan from heat; swirl in butter until melted. Cut beef across grain into 12 slices and serve with sauce.

PER SERVING (3 slices beef and 2 tablespoons sauce): 277 Cal, 10 g Fat, 4 g Sat Fat, 0 g Trans Fat, 70 mg Choi, 517 mg Sod, 9 g Carb, 4g Sugar, 1 g Fib, 25 g Prot, 35 Calc.

FYI A spice grinder or mini food processor is a quick and convenient substitute for a plastic bag and mallet for grinding spices, although a coffee grinder also works well. Just be sure to wipe the inside of the grinder clean when you are finished.