Mixed Peppercorn Beef Tenderloin W/shallot Port Reduction

Total Time: 50 mins Preparation Time: 5 mins Cook Time: 45 mins

Ingredients

• Servings: 8
• 1 (2 lb) beef tenderloin, trimmed
• 1 teaspoon salt
• 1 1/2 tablespoons cracked mixed peppercorns
• cooking spray
• 2 cups ruby port or 2 cups other sweet red wine
• 1 1/2 cups reduced-sodium fat-free beef broth
• 1/4 cup finely chopped shallot
• 1/8 teaspoon salt
• 2 sprigs fresh parsley
• 1 sprig fresh thyme
• 1 1/2 tablespoons all-purpose flour
• 3 tablespoons water
• 1 tablespoon butter
• 1/2 teaspoon balsamic vinegar

Recipe

• 1 preheat oven to 450°.
• 2 to prepare beef, sprinkle beef evenly with 1 teaspoon salt and peppercorns, pressing firmly to adhere. place beef in a shallow roasting pan coated with cooking spray. bake at 450° for 33 minutes or until a thermometer registers 135° or until desired degree of doneness. let stand 10 minutes before slicing.
• 3 to prepare reduction, combine port and next 5 ingredients (through 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 3 tablespoons 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.