Beef Tenderloin with Port-Beach Plum Reduction

Beef Tenderloin with Port-Beach Plum Reduction
Photo by Becky Luigart-Stayner

Ingredients

  • 1 teaspoon chopped fresh rosemary
  • 1 ½ cups thinly sliced shallots (about 4 large)
  • 1 ¾ teaspoons kosher salt, divided
  • 1 ½ cups fat-free, less-sodium chicken broth
  • ½ cup beach plum jelly
  • 1 tablespoon butter
  • 1 (1 3/4-pound) beef tenderloin, trimmed
  • + 5 more ingredients
    • 1 cup ruby port
    • 2 teaspoons fresh thyme
    • 2 tablespoons balsamic vinegar
    • Cooking spray
    • 1 tablespoon coarsely ground black pepper

1. Lightly coat beef with cooking spray; sprinkle evenly on all sides with pepper and 1 1/2 teaspoons salt. Loosely cover beef with plastic wrap; let stand at room temperature 30 minutes. 2. Preheat oven to 450°. 3. Heat a large, heavy skillet over medium-high heat. Coat pan with cooking spray. A...

View full recipe at My Recipes

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