January 10, 2009
Mixed Peppercorn Beef Tenderloin with Shallot-Port Reduction
1 (2-pound) beef tenderloin, trimmed
1 teaspoon salt
1 1/2 tablespoons cracked mixed peppercorns
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 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. 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.
Yield: 8 servings (serving size: about 3 ounces beef and 2 tablespoons reduction)
CALORIES 173 (35% from fat); FAT 6.7g (sat 2.9g,mono 2.5g,poly 0.3g); IRON 1.9mg; CHOLESTEROL 56mg; CALCIUM 28mg; CARBOHYDRATE 3.7g; SODIUM 477mg; PROTEIN 23.2g; FIBER 0.4g