Mixed Peppercorn Beef Tenderloin with Shallot-Port Reduction

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Mixed Peppercorn Beef Tenderloin with Shallot-Port ReductionRecipe
Photo: Becky Luigart-Stayner; Styling: Cindy Barr, Jan Gautro, Leigh Ann Ross
A variety of black, white, pink, and green peppercorns updates the standard au poivre coating. The deeply flavored, slightly sweet sauce balances the spice of the pepper. Serve with haricots verts and mashed potatoes.
8 servings (serving size: about 3 ounces beef and 2 tablespoons reduction)


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1 (2-pound) beef tenderloin, trimmed
1 teaspoon salt
1 1/2 tablespoons cracked mixed peppercorns
Cooking spray
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.

Created date

October 2008

Nutritional Information

Calories 173
Caloriesfromfat 35 %
Fat 6.7 g
Satfat 2.9 g
Monofat 2.5 g
Polyfat 0.3 g
Protein 23.2 g
Carbohydrate 3.7 g
Fiber 0.4 g
Cholesterol 56 mg
Iron 1.9 mg
Sodium 477 mg
Calcium 28 mg