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!)
Mixed Peppercorn Beef Tenderloin with Shallot-Port Reduction
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.
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- Calories: 173
- Calories from fat: 35%
- Fat: 6.7g
- Saturated fat: 2.9g
- Monounsaturated fat: 2.5g
- Polyunsaturated fat: 0.3g
- Protein: 23.2g
- Carbohydrate: 3.7g
- Fiber: 0.4g
- Cholesterol: 56mg
- Iron: 1.9mg
- Sodium: 477mg
- Calcium: 28mg
- 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.
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