Mixed Peppercorn Beef Tenderloin with Shallot-Port Reduction

A balance of deep flavor and sweetness that makes this dish perfect to go with your mashed 

potatoes or boiled rice

! Ingredients BEEF:

 1 (2-pound) beef tenderloin, trimmed 

  1 teaspoon salt 

1 1/2 tablespoons cracked mixed peppercorns Cooking spray

 REDUCTION:

 2 cups ruby port or other sweet red wine

 1 1/2 cups fat-free, less-sodium beef broth

 1/4 cup finely chopped shallots 

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

Steps

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.