Beef Tenderloin with Port-Beach Plum Reduction

Photo: Becky Luigart-Stayner; Styling: Jan Gautro
Buttery beef tenderloin serves as the dinner's grand centerpiece. A reduction sauce of port and a Nantucket favorite, beach plum jelly, enhances the meat. Tiny wild beach plums are too sour to eat out of hand, so they are often made into jelly, which balances their tartness. Red currant jelly is a readily available substitute.

Yield:

8 servings (serving size: 2 beef slices and 3 tablespoons sauce)

Recipe from

Nutritional Information

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

Ingredients

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

Preparation

1. 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.

2. Preheat oven to 450°.

3. 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.

4. 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.

5. Cut beef crosswise into 16 slices. Serve with sauce.

Note:

Cheryl and Bill Jamison,

December 2008