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Beef Tenderloin and Plum Reduction
How to Make Beef Tenderloin and Plum Reduction
INGREDIENTS:
- 1 (1 3/4-lb.) beef tenderloin
- Cooking spray
- 1 tbsp. black pepper, coarsely ground
- 1 3/4 tsp. salt
- 1 tbsp. butter
- 1 1/2 cups sliced shallots
- 1 1/2 cups chicken broth
- 1/2 cup beach plum jelly
- 2 tbsp. balsamic vinegar
- 1 cup ruby port
- 2 tsp. thyme
- 1 tsp. chopped rosemary
DIRECTIONS:
1. Coat beef with cooking spray, sprinkle pepper and 1 1/2 teaspoons salt evenly on all sides. 2. Cover beef with plastic wrap, and let stand 30 minutes at room temperature. 3. Preheat oven to 450°F. 4. Cook beef in large skillet over medium-high heat; brown all sides, about 2 minutes. 5. Remove beef, place on cooking-sprayed broiler pan. Bake for 20 minutes. Remove from oven; let stand. 6. Return skillet to medium-high heat; add butter and shallots to pan, stir 1 minute. Add broth, jelly, vinegar, port, thyme, and rosemary; bring to boil. Cook about 17 minutes. Remove from heat; add 1/4 teaspoon salt. 7. Cut beef crosswise. Serve with sauce.
