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!

BEEF: 1 (2-pound) beef tenderloin, trimmed
1 teaspoon salt
1 1/2 tablespoons cracked mixed peppercorns

Cooking spray


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

Leave a Reply