Saturday, November 6, 2010

Mixed Peppercorn Beef Tenderloin with Shallot Port Reduction

This recipe is awesome! I have adapted it from "Cooking Light"
I served this with Sweet Potato Butternut Gratin. I think you will love both recipes!

serves 8 ( 3 oz. beef with 2 T.  reduction sauce = 6 points +)

  • 1 ( 2 lb. beef tenderloin)
  • 1 tsp. salt
  • 1-½ T. mixed cracked peppercorns


  • 2 c. port or other red wine ( I just used red cooking wine)
  • 1-½ c. fat free beef broth
  • ¼ c. finely chopped shallots
  • ⅛ tsp. salt
  • ¼ tsp. each parsley and thyme
  • 1-½  T. flour
  • 3 T. water
  • 1 T. butter
  • ½ tsp. balsamic vinegar

Preheat oven to 450 and spray a roasting pan with cooking spray.

To prepare beef, sprinkle with salt and peppercorns, pressing firmly to adhere.
Place beef in roasting pan and bake, uncovered for 33 minutes or until meat thermometer reads 135 degrees or to desired doneness. Remove and let stand for 10 minutes before slicing. If meat is not done, place the slices back in the oven for 5-10 minutes. They will cook quickly.

To prepare reduction, combine the wine with the broth, shallots, salt, parsley and thyme. Bring to a boil and cook until reduced to about 1-¼ c.
Mix flour with water. Stir into reduction. Cook until thickened. Remove from heat. Stir in butter and balsamic vinegar. Serve with meat.

1 comment:

  1. I made this for Christmas dinner, and it was a huge hit!!


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