Mixed Peppercorn Beef Tenderloin with Shallot-Port Reduction

Ingredients

• 0.5 teaspoon balsamic vinegar 
• 2 pound beef tenderloin trimmed
• 1 tablespoon butter 
• 1.5 tablespoons flour all-purpose
• 2 sprigs parsley fresh
• 1 sprig thyme leaves fresh
• 1.5 cups less-sodium beef broth fat-free
• 1.5 tablespoons cracked peppercorns mixed
• 2 cups ruby port sweet
• 0.1 teaspoon salt 
• 1 teaspoon salt 
• 0.3 cup shallots finely chopped
• 3 tablespoons water 

Equipment

• bowl
• frying pan
• sauce pan
• oven
• whisk
• sieve
• roasting pan
• kitchen thermometer

Directions

1. Preheat oven to 45
2. To prepare beef, sprinkle beef evenly with 1 teaspoon salt and peppercorns, pressing firmly to adhere.
3. Place beef in a shallow roasting pan coated with cooking spray.
4. Bake at 450 for 33 minutes or until a thermometer registers 135 or until desired degree of doneness.
5. Let stand 10 minutes before slicing.
6. 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.
7. 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.
8. Remove from heat; stir in butter and vinegar.