Mixed Peppercorn Beef Tenderloin with Shallot-Port Reduction

Ingredients

• Beef:
• 1 (2-pound) beef tenderloin, trimmed
• 1 teaspoon salt
• 1 1/2 tablespoons cracked mixed peppercorns
• Cooking spray
• Reduction:
• 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

Preparation

1. 1. Preheat oven to 450°.
2. 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. 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.