Mixed Peppercorn Beef Tenderloin W Shallot Port Reduction Recipe

Name: Mixed Peppercorn Beef Tenderloin W Shallot Port Reduction
Prep time: 20 min
Cook time: 50 min
Total time: 70 min
Yield: Serves 1 or more
Ingredients: 1.5-2 lb beef tenderloin; 1 teaspoon salt; 2 tablespoons mixed peppercorns; cooking spray; 1 cup ruby port wine; Reduced Sodium Fat Free Beef Broth (not used); 1/2 cup finely chopped shallots; fresh parsley (for garnish); Fresh Thyme (not used); 1 tablespoon all-purpose flour; 3 tablespoons cold water; 3 tablespoons butter; 1 tablespoon 1 teaspoon balsamic vinegar; 1 teaspoon Dijon mustard; 1/4 teaspoon freshly ground black pepper

Elevate your dinner party with this exquisite Mixed Peppercorn Beef Tenderloin, boasting a vibrant blend of black, white, pink, and green peppercorns for an unforgettable flavor explosion. The rich, slightly sweet shallot port reduction perfectly complements the spice of the peppercorns, creating a harmonious balance of tastes. This elegant recipe, inspired by Cooking Light, is surprisingly easy to make and is guaranteed to impress. Serve with classic haricots verts and creamy mashed potatoes for a complete and unforgettable meal.

Prep Time 20 mins

Cook Time 50 mins

Calories 445.7 kcal

Protein 58g

Rating 4.0 (1 Reviews)

Mixed Peppercorn Beef Tenderloin W Shallot Port Reduction

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Mixed Peppercorn Beef Tenderloin W Shallot Port Reduction

1.5-2 lb beef tenderloin
1 teaspoon salt
2 tablespoons mixed peppercorns
cooking spray
1 cup ruby port wine
Reduced Sodium Fat Free Beef Broth (not used)
1/2 cup finely chopped shallots
fresh parsley (for garnish)
Fresh Thyme (not used)
1 tablespoon all-purpose flour
3 tablespoons cold water
3 tablespoons butter
1 tablespoon 1 teaspoon balsamic vinegar
1 teaspoon Dijon mustard
1/4 teaspoon freshly ground black pepper

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How to Make Mixed Peppercorn Beef Tenderloin W Shallot Port Reduction

Preheat oven to 450°F (232°C).
Pat a 1.5-2 lb beef tenderloin dry with paper towels. Sprinkle evenly with 1 teaspoon salt and 2 tablespoons of a mixed peppercorn blend (equal parts black, white, pink, and green peppercorns), pressing firmly to adhere.
Place beef in a shallow roasting pan coated with cooking spray.
Bake at 450°F (232°C) for 33-38 minutes, or until a meat thermometer inserted into the thickest part registers 135°F (57°C) for medium-rare (adjust cooking time for desired doneness).
Remove from oven and let the beef rest for 10 minutes before slicing.
While the beef rests, prepare the reduction: In a medium saucepan, combine 1 cup ruby port wine, 1/2 cup finely chopped shallots, 2 tablespoons unsalted butter, 1 tablespoon balsamic vinegar, 1 teaspoon Dijon mustard, and 1/4 teaspoon freshly ground black pepper.
Bring the mixture to a boil over medium-high heat.
Reduce heat to low and simmer until the sauce has reduced to 1 1/4 cups, about 15-20 minutes, stirring occasionally.
Strain the port mixture through a fine-mesh sieve into a bowl, discarding the solids.
In a small bowl, whisk together 1 tablespoon all-purpose flour and 3 tablespoons of cold water until smooth.
Return the strained port mixture to the saucepan.
Whisk in the flour mixture and bring to a simmer over medium heat.
Cook for 1 minute, or until the sauce has thickened, stirring constantly with a whisk.
Remove from heat and stir in 1 tablespoon of cold butter and 1 teaspoon of balsamic vinegar.
Slice the beef tenderloin and serve drizzled with the shallot port reduction. Garnish with fresh parsley (optional). Serve alongside haricots verts and mashed potatoes.