Mixed Peppercorn Beef Tenderloin W/Shallot Port Reduction Recipe

Name: Mixed Peppercorn Beef Tenderloin W/Shallot Port Reduction
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (2 lb) beef tenderloin, trimmed; 1 teaspoon salt; 1 ½ tablespoons cracked mixed peppercorns; cooking spray; 2 cups ruby port or 2 cups other sweet red wine; 1 ½ cups reduced-sodium fat-free beef broth; ¼ cup finely chopped shallot; ⅛ teaspoon salt; 2 sprigs fresh parsley; 1 sprig fresh thyme; 1 ½ tablespoons all-purpose flour; 3 tablespoons water; 1 tablespoon butter; ½ teaspoon balsamic vinegar

Servings: persons

1 (2 lb) beef tenderloin, trimmed
1 teaspoon salt
1 ½ tablespoons cracked mixed peppercorns
cooking spray
2 cups ruby port or 2 cups other sweet red wine
1 ½ cups reduced-sodium fat-free beef broth
¼ cup finely chopped shallot
⅛ teaspoon salt
2 sprigs fresh parsley
1 sprig fresh thyme
1 ½ tablespoons all-purpose flour
3 tablespoons water
1 tablespoon butter
½ teaspoon balsamic vinegar

1
Preheat oven to 450.
2
To prepare beef, sprinkle beef evenly with 1 teaspoon salt and peppercorns, pressing firmly to adhere.
3
Place beef in a shallow roasting pan coated with cooking spray.
4
Bake at 450 for 33 minutes or until a thermometer registers 135 or until desired degree of doneness.
5
Let stand 10 minutes before slicing.
6
To prepare reduction, combine port and next 5 ingredients (through thyme) in a medium saucepan; bring to a boil.
7
Cook until reduced to 1 1/4 cups (about 15 minutes).
8
Strain port mixture through a sieve over a bowl; discard solids.
9
Combine flour and 3 tablespoons water.
10
Return port mixture to pan; add flour mixture to pan, stirring with a whisk.
11
Bring to a boil; cook 1 minute or until thickened, stirring constantly with a whisk.
12
Remove from heat; stir in butter and vinegar.

117

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 (2 lb) beef tenderloin, trimmed, 1 teaspoon salt, 1 ½ tablespoons cracked mixed peppercorns, cooking spray, and more.

Yes, Mixed Peppercorn Beef Tenderloin W/Shallot Port Reduction falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Mixed Peppercorn Beef Tenderloin W/Shallot Port Reduction

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