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.
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
How to Make It
Preheat oven to 450°.
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.
MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.
I have made this recipe twice. Once, for New Year's Day and the 2nd this past week for my in-laws. It's a very impressive looking entree!
The only thing I did differently than from the recipe is I seared all sides in a cast iron skillet to get a nice crust, then I put the whole thing in the oven until the thermometer goes off. It slices up so beautifully! Don't pass up this recipe, it's a keeper!!
(also, I used the cheapest tenderloin they had and it's still great!)
Made this for Christmas dinner, the whole dinner only took an hour including sides and extra time for a bigger roast (.7 lbs equaled 10 extra minutes) and was delicious! I used red wine instead of port, the sauce was sooo easy and so delicious. My picky husband loved it. So easy, so good! I will definitely make this again.
Restaurant-quality meal, perfect for dinner parties (6 adults) or special occasions. I did not have port, so I used an Italian red (Tormaresca Castel del Monte Bocca di Lupo 2003) for the sauce. It was fabulous, and easy to make. The sauce took about 20 minutes on high for the reduction; it thickened nicely. Except for the wine substitution for the port, I did not vary the recipe at all. I served it with a dinner salad, mashed potatoes and steamed green beans, paired with another Italian red (a vino Nobile). I shall be making it for Christmas dinner!
I used a different cut of beef, but I used the same rub. I made the sauce exactly as written. Fantastic! The shallot-port reduction was a hit. Mine never seemed to thicken up, but it didn't matter. I just poured it over the beef and we loved it. I'd definitely make this again.
My sister-in-law served this tonight (our Christmas Day Dinner), and there wasn't one person from age 12-83 who didn't rave about this beef ternderloin. There was none left. It was the most moist, tender and flavorful piece of beef I think I've ever tasted. This was outstanding, and it was served with the reduction, which was incredible. This will become a very popular meal in my home from this point forward.
Delicious. The reduction took longer to reduce than the recipe indicated, but was worth the wait. A solid, go-to recipe for entertaining or a special dinner with family. And if you're like us and buy a 6 pound tenderloin from a discount club, you'll enjoy it for a very long time--even if you split it with a friend.
My husband loved this recipe! I want to make it again and try some different things. I thought the reduction was too sweet, so maybe another type of wine? I used green onions instead of shallots so maybe that made a difference.
The meat needed to cook longer. At 39 minutes it was still very rare. The reduction took longer too.
I will try less peppercorn next time.
It was not a diffcult recipe. I made it with rice and a salad.