Friday, December 17, 2010

Beef Tenderloin with Port Plum Reduction

An awesome dish for the holiday season!

serves 8 (6 points + )

  • 1-¾ lb. beef tenderloin
  • salt and pepper
  • 1-½ c. thinly sliced shallots
  • 1 T. butter
  • 1-½ c. fat free chicken broth
  • 1 c. ruby port or red wine
  • ½ c. plum jelly or red currant jelly
  • 2 T. balsamic vinegar
  • ½ tsp. each dried thyme and rosemary

Lightly coat beef with cooking spray and sprinkle with salt and pepper. Cover with plastic wrap and let stand at room temperature for 30 minutes.
Preheat oven to 450.
Spray a large, heavy nonstick skillet with cooking spray. Brown beef on all sides. Place beef on broiler pan or in a roasting pan on a rack. Bake at 450 for 20 minutes or until desired doneness ( meat thermometer registers 130 degrees). Let stand 15 minutes.
Return skillet to heat. Add butter and shallots, scraping to loosen browned bits. Cook 1 minute. Stir in broth, wine, vinegar, jelly, thyme and rosemary; bring to a boil and cook until reduced to about 1-½ c. ( about 20 minutes) Season with salt as desired.
Cut beef crosswise into 16 slices. Serve with sauce. adapted from "Cooking Light"

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