Mixed Peppercorn Beef Tenderloin with Shallot-Port Reduction

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.

Yield: 8 servings (serving size: about 3 ounces beef and 2 tablespoons reduction)

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

Preparation

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.

Nutritional Information

Calories:

173 (35% from fat)

Fat:

6.7g (sat 2.9g,mono 2.5g,poly 0.3g)

Protein:

23.2g

Carbohydrate:

3.7g

Fiber:

0.4g

Cholesterol:

56mg

Iron:

1.9mg

Sodium:

477mg

Calcium:

28mg