- 1 (1 3/4-pound) beef tenderloin, trimmed
- Cooking spray
- 1 tablespoon coarsely ground black pepper
- 1 3/4 teaspoons kosher salt, divided
- 1 1/2 cups thinly sliced shallots (about 4 large)
- 1 tablespoon butter
- 1 1/2 cups fat-free, less-sodium chicken broth
- 1 cup ruby port
- 1/2 cup beach plum jelly
- 2 tablespoons balsamic vinegar
- 2 teaspoons fresh thyme
- 1 teaspoon chopped fresh rosemary
- calories 227
- caloriesfromfat 25 %
- fat 6.4 g
- satfat 2.8 g
- monofat 2.3 g
- polyfat 0.3 g
- protein 22 g
- carbohydrate 19.7 g
- fiber 0.5 g
- cholesterol 53 mg
- iron 1.9 mg
- sodium 557 mg
- calcium 34 mg
How to Make It
Lightly coat beef with cooking spray; sprinkle evenly on all sides with pepper and 1 1/2 teaspoons salt. Loosely cover beef with plastic wrap; let stand at room temperature 30 minutes.
Preheat oven to 450°.
Heat a large, heavy skillet over medium-high heat. Coat pan with cooking spray. Add beef to pan; cook 2 minutes on all sides or until browned. Place beef on a broiler pan coated with cooking spray. Bake at 450° for 20 minutes or until a thermometer registers 128° or until desired degree of doneness. Remove from oven; let stand 15 minutes.
Return skillet to medium-high heat; add shallots and butter to pan, scraping pan to loosen browned bits. Cook 1 minute, stirring constantly. Stir in broth, port, jelly, vinegar, thyme, and rosemary; bring to a boil. Cook until reduced to 1 1/2 cups (about 17 minutes). Remove from heat; stir in remaining 1/4 teaspoon salt.
Cut beef crosswise into 16 slices. Serve with sauce.