Mixed Peppercorn Beef Tenderloin with Shallot-Port Reduction Recipe
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Directions:
- Preheat oven to 450°.
- 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.
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 234.36 Kcal (981 kJ) | ||
| Calories from fat | 88.11 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.79g | 15% | |
|---|---|---|---|
| Cholesterol | 56.07mg | 19% | |
| Sodium | 478.07mg | 20% | |
| Potassium | 311.25mg | 7% | |
| Total Carbs | 3.04g | 1% | |
| Sugars | 1.4g | 6% | |
| Dietary Fiber | 0.2g | 1% | |
| Protein | 20.72g | 41% | |
| Vitamin C | 1.2mg | 2% | |
| Iron | 2.1mg | 12% | |
| Calcium | 47.3mg | 5% | |
| Amount Per 100 g | |||
| Calories | 131.24 Kcal (549 kJ) | ||
| Calories from fat | 49.34 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.48g | 15% | |
|---|---|---|---|
| Cholesterol | 31.4mg | 19% | |
| Sodium | 267.73mg | 20% | |
| Potassium | 174.3mg | 7% | |
| Total Carbs | 1.7g | 1% | |
| Sugars | 0.79g | 6% | |
| Dietary Fiber | 0.11g | 1% | |
| Protein | 11.6g | 41% | |
| Vitamin C | 0.7mg | 2% | |
| Iron | 1.2mg | 12% | |
| Calcium | 26.5mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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