Mixed Peppercorn Beef Tenderloin with Shallot-Port Reduction

  • Preparation Time 15 min
  • Cooking Time 34 min
  • 8 servings

A balance of deep flavor and sweetness that makes this dish perfect to go with your mashed potatoes or boiled rice!

Ingredients

  • BEEF:
  • 1 (2-pound) beef tenderloin, trimmed
  • 1 teaspoon salt
  • 1 1/2 tablespoons cracked mixed peppercorns
  • Cooking spray
  • REDUCTION:
  • 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
Nutritional Info
  • Calories: 173
  • Protein: 23g
  • Carbohydrates: 3g
  • Fat: 6g
Other Dietary Information
  • Fiber:0.4g
  • Cholesterol:56mg
  • Iron:1.9mg
  • Sodium:477mg
  • Calcium:28mg

Steps

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.
Course
Dinner
Lunch
Main Ingredient
Beef
Cuisine
American
Dietary
Low Calories
Low Fat
Occasion
Dinner Party

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