Mixed Peppercorn Beef Tenderloin W/Shallot Port Reduction

• 1 (2 lb) beef tenderloin, trimmed
• 1 teaspoon salt
• 1 12 tablespoons cracked mixed peppercorns
• cooking spray
• 2 cups ruby port or 2 cups other sweet red wine
• 1 12 cups reduced-sodium fat-free beef broth
• 14 cup finely chopped shallot
• 18 teaspoon salt
• 2 sprigs fresh parsley
• 1 sprig fresh thyme
• 1 12 tablespoons all-purpose flour
• 3 tablespoons water
• 1 tablespoon butter
• 12 teaspoon balsamic vinegar

1. Preheat oven to 450.
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.
7. Cook until reduced to 1 1/4 cups (about 15 minutes).
8. Strain port mixture through a sieve over a bowl; discard solids.
9. Combine flour and 3 tablespoons water.
10. Return port mixture to pan; add flour mixture to pan, stirring with a whisk.
11. Bring to a boil; cook 1 minute or until thickened, stirring constantly with a whisk.
12. Remove from heat; stir in butter and vinegar.

beef tenderloin, salt, cooking spray, ruby port, beef broth, shallot, salt, parsley, thyme, flour, water, butter, balsamic vinegar

Taken from www.food.com/recipe/mixed-peppercorn-beef-tenderloin-w-shallot-port-reduction-335030 (may not work)