Mixed Peppercorn Beef Tenderloin with Shallot-Port Reduction

Mixed Peppercorn Beef Tenderloin with Shallot-Port Reduction
Photo by www.myrecipes.com

Ingredients

  • ½ teaspoon balsamic vinegar
  • 1 tablespoon butter
  • 3 tablespoons water
  • 1 ½ tablespoons all-purpose flour
  • 1 sprig fresh thyme
  • 2 sprigs fresh parsley
  • 1/8 teaspoon salt
  • + 7 more ingredients
    • ¼ cup finely chopped shallots
    • 1 ½ cups fat-free, less-sodium beef broth
    • 2 cups ruby port or other sweet red wine
    • Cooking spray
    • 1 ½ tablespoons cracked mixed peppercorns
    • 1 teaspoon salt
    • 1 (2-pound) beef tenderloin, trimmed

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...

View full recipe at SpringPad

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