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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Tonya Conover
tonyaconover@yahoo.comI'm a big fan of peppercorn steak and this recipe did not disappoint. The beef was cooked perfectly and the sauce was flavorful and rich. I will definitely be making this again.
Clermenson Chrispin
chrispin_clermenson@gmail.comThis recipe was a disappointment. The beef was tough and the sauce was bland. I followed the recipe exactly, so I'm not sure what went wrong.
adsk putty
adskputty88@yahoo.comThe beef was a bit dry, but the sauce was delicious. I'll try again with a different cut of beef next time.
Zonia shotra Shotra
z.shotra@hotmail.comThis was my first time making beef tenderloin and it turned out great! The recipe was easy to follow and the results were impressive. I'll definitely be making this again.
Amahle Nosipho Mdabe
amahle@gmail.comI've made this recipe several times and it's always a hit with my guests. The beef is always cooked perfectly and the sauce is delicious. I highly recommend it.
Tvt Thaydo !!!
t.tvt51@yahoo.comThis recipe is a keeper! The beef was tender and juicy, and the sauce was rich and flavorful. I served it with roasted potatoes and asparagus, and it was a perfect meal.
Murtaza Amini
a_m84@hotmail.comI'm not a fan of peppercorn steak, but this recipe was surprisingly good. The beef was cooked perfectly and the sauce was flavorful without being too overpowering.
anowar hossen
anowar.h@yahoo.comThis recipe was a disaster! The beef was tough and the sauce was bland. I followed the recipe exactly, so I'm not sure what went wrong.
Zakayla Gray
gray-zakayla23@gmail.comThe beef was a bit overcooked for my taste, but the sauce was delicious. I'll try again with a lower cooking temperature next time.
Kai Lestrange
k60@hotmail.co.ukThis dish was a bit more work than I expected, but it was worth it. The beef was cooked to perfection and the sauce was delicious. I would definitely make this again for a special occasion.
Tanzib Arhan
arhan_t@yahoo.comI was a bit hesitant to try this recipe because I'm not a big fan of beef tenderloin, but I'm so glad I did. The beef was cooked perfectly and the sauce was amazing. I'll definitely be making this again.
Rana gana
ganar@yahoo.comThis recipe was easy to follow and the results were stunning. The beef was tender and flavorful, and the sauce was rich and decadent. I will definitely be making this again.
Jason Phillips
j27@yahoo.comI've made this dish several times now and it's always a hit. The combination of flavors is amazing and the beef is always cooked perfectly. My guests always rave about it.
aashik nadaf
a@hotmail.comThis peppercorn beef tenderloin was an absolute delight! The meat was cooked to perfection, tender and juicy, with a beautiful crust. The port shallot reduction was rich and flavorful, complementing the beef perfectly. I highly recommend this recipe