Mixed Peppercorn Beef Tenderloin W/Shallot Port Reduction

From Cooking Light 11/08....."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."

• Ready In: 50 mins
• Serves: 8

Ingredients

• Beef

• 1 (2 lb)  beef tenderloin, trimmed
• 1  teaspoon salt
• 1 1⁄2 tablespoons  cracked  mixed peppercorns
•  cooking spray

• Reduction

• 2  cups  ruby port or 2  cups  other sweet red wine
• 1 1⁄2 cups  reduced-sodium fat-free beef broth
• 1⁄4 cup  finely chopped shallot
• 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

Directions

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.