A balance of deep flavor and sweetness that makes this dish perfect to go with your mashed potatoes or boiled rice!
- 1 (2-pound) beef tenderloin, trimmed
- 1 teaspoon salt
- 1 1/2 tablespoons cracked mixed peppercorns
- Cooking spray
- 2 cups ruby port or other sweet red wine
- 1 1/2 cups fat-free, less-sodium beef broth
- 1/4 cup finely chopped shallots
- 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
- Preheat oven to 450°.
- 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.
- 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.