Mixed Peppercorn Beef Tenderloin with Shallot-Port Reduction

Mixed Peppercorn Beef Tenderloin with Shallot-Port Reduction
Photo by Becky Luigart-Stayner

Ingredients

  • Reduction:
  • 1 ½ tablespoons all-purpose flour
  • 1 tablespoon butter
  • 1 (2-pound) beef tenderloin, trimmed
  • Cooking spray
  • 1 sprig fresh thyme
  • 2 cups ruby port or other sweet red wine
  • + 9 more ingredients
    • ¼ cup finely chopped shallots
    • 1 ½ tablespoons cracked mixed peppercorns
    • 1/8 teaspoon salt
    • 2 sprigs fresh parsley
    • 1 teaspoon salt
    • ½ teaspoon balsamic vinegar
    • Beef:
    • 3 tablespoons water
    • 1 ½ cups fat-free, less-sodium beef broth

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 My Recipes

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