Photo: Becky Luigart-Stayner; Styling: Jan Gautro
Yield
8 servings (serving size: 2 beef slices and 3 tablespoons sauce)

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.

How to Make It

Step 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.

Step 2

Preheat oven to 450°.

Step 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.

Step 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.

Step 5

Cut beef crosswise into 16 slices. Serve with sauce.

Ratings & Reviews

mehart01's Review

JoanBob
March 08, 2015
N/A

JoanBob's Review

HikerGirl62
December 30, 2011
N/A

LeAnnBaker's Review

mehart01
February 26, 2011
The reduction was too sweet for our taste. I could not find beach plum jelly so I used the red currant jelly instead. Perhaps the beach plum jelly would be better.

RBN1122's Review

LeAnnBaker
June 29, 2010
Made for Easter dinner, it was great!

Saraliza's Review

Gourmets
March 04, 2009
This was outstanding! I couldn't find the Port Beach Plum jelly, so we used Danson Plum jelly. It could definitely be a company dish, but we made it just for the family, and even the small kids loved it. Very nice with Pinot Noir.

Gourmets's Review

Saraliza
February 14, 2009
Fabulously easy and delicious! We used the currant jelly substitute, half of the shallots, about 50% more spices, and I don't think we boiled it down enough but it was still wonderful! We will definitely make it again for special occasions, but next time we will serve it with popovers!

HikerGirl62's Review

RBN1122
December 31, 2008
I served this for Christmas dinner, using red currant jelly as the substitute for beach plums. It was wonderful, easy to prepare, and created a festive presence on the table.