PEPPERCORN BEEF TENDERLOIN WITH PORT SHALLOT REDUCTION
Yield 8 3 oz beef/2tbls red
Number Of Ingredients 16
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. 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
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Red Garnet
[email protected]This dish was a disappointment. The beef tenderloin was tough and the port-shallot reduction was bland.
Alex Lil Armstrong
[email protected]I'm not much of a cook, but this recipe was easy to follow and the results were amazing. The beef tenderloin was cooked perfectly and the port-shallot reduction was to die for.
Ofentse Magagane
[email protected]This dish was a winner! The beef tenderloin was melt-in-your-mouth tender and the port-shallot reduction was the perfect finishing touch.
Jadoonunun Ria
[email protected]Delicious! The beef tenderloin was cooked to perfection and the port-shallot reduction was divine. I highly recommend this recipe.
Miguel Hernandez
[email protected]The recipe was easy to follow and the dish turned out great! The beef tenderloin was tender and juicy, and the port-shallot reduction was flavorful and rich. I would definitely make this dish again.
Pujitha Chamod
[email protected]The beef tenderloin was a bit overcooked for my liking, but the port-shallot reduction was excellent. I would recommend using a meat thermometer to ensure that the beef is cooked to your desired doneness.
Mukissa Calleb
[email protected]The beef tenderloin was cooked perfectly and the port-shallot reduction was delicious. However, I found the peppercorn crust to be a bit too spicy for my taste. Next time, I'll use a milder peppercorn blend.
Hamza Azhar
[email protected]I'm not a big fan of beef, but this dish was surprisingly good. The peppercorn crust added a nice flavor and the port-shallot reduction was rich and savory. I would definitely recommend this recipe to anyone who enjoys a good steak.
Abdulshkaoor
[email protected]This recipe was easy to follow and the results were impressive. The beef tenderloin was cooked perfectly and the port-shallot reduction added a delicious touch. I would definitely recommend this recipe to anyone looking for a special occasion meal.
jekshan jekshan
[email protected]The peppercorn beef tenderloin was a hit at my dinner party! Everyone loved the tender meat and the flavorful sauce. I'll definitely be adding this recipe to my regular rotation.
Jelly Belly
[email protected]I followed the recipe exactly and the results were amazing! The beef tenderloin was juicy and tender, and the port-shallot reduction was the perfect complement. My family raved about this dish and I will definitely be making it again.
Sherell Bryant
[email protected]This peppercorn beef tenderloin was an absolute delight! The meat was cooked to perfection, and the port-shallot reduction added a rich and flavorful depth to the dish. I highly recommend trying this recipe if you're looking for a special occasion me