Mixed Peppercorn Beef Tenderloin with Shallot-Port Reduction
Mixed Peppercorn Beef Tenderloin with Shallot-Port Reduction might be just the main course you are searching for. This recipe serves 8. This recipe covers 13% of your daily requirements of vitamins and minerals. One serving contains 435 calories, 22g of protein, and 26g of fat. From preparation to the plate, this recipe takes approximately 45 minutes. Head to the store and pick up flour, less-sodium beef broth, salt, and
Instructions
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.
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.