Mixed Peppercorn Beef Tenderloin With Shallot-Port Reduction Recipe

Name: Mixed Peppercorn Beef Tenderloin With Shallot-Port Reduction
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Preheat oven to 450u00b0.
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 450u00b0 for 33 minutes or until a thermometer registers 135u00b0 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.
4
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5
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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 16 ingredients. The key ingredients include: Beef:, 1 (2-pound) beef tenderloin, trimmed, 1 teaspoon salt, 1 1/2 tablespoons cracked mixed peppercorns, and more.

Yes, Mixed Peppercorn Beef Tenderloin With 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 With Shallot-Port Reduction

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