Mixed Peppercorn Beef Tenderloin with Shallot-Port Reduction

A balance of deep flavor and sweetness that makes this dish perfect to go with your mashed potatoes or boiled rice! BEEF: 1 (2-pound) beef tenderloin, trimmed 1 teaspoon salt 1 1/2 tablespoons cracked mixed peppercorns Cooking spray REDUCTION: 2 cups ruby port or other sweet red wine 1 1/2 cups fat-free, less-sodium beef broth 1/4 cup finely chopped shallots 1/8 teaspoon salt 2 sprigs fresh parsley 1 sprig fresh thyme 1 1/2 tablespoons all-purpose flour 3 tablespoons water 1 tablespoon butter 1/2 teaspoon balsamic vinegar



Hek Ki Boen Headquarter School Recipe for Health Via http://www.shaolinkungfucenter.com