Mixed Peppercorn Beef Tenderloin W/Shallot Port Reduction

Submitted by Meredith .F

"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: 50mins
• Ingredients: 14
• 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.

Reviews

[Manami]

Hi There Meredith, we prepared this for a group of Dr's and they enjoyed it thoroughly! As for me, I'm sorry but it felt as if it needed something - and have yet to put my finger on it. Perhaps, it needs some more of the shallot for my taste - I don't know! However, the mixture of all the different peppercorns was just "loverly" as I had expected. I love beef tenderloin (I guess that is why I'm so picky) I want it to turn out stupendous each and every time. We will definitely make this again, thanks for posting. :)