Nov/Dec
2011

Recipe: Beef Tenderloin with Port Wine Reduction

Written by Scott Brue
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118copyBeef tenderloin has become a Christmas tradition in the Piepho home. Serve this with a simple green vegetable or blended harvest mix.

1 (2 lb.) beef tenderloin, trimmed
1 tsp. salt
1 tsp. dried thyme
1 1/2 tsp. black pepper

Reduction:
2 cups ruby port or other sweet red wine (Terra d’Oro Zinfandel Port is a great choice)
1 1/2 cups fat-free, less-sodium beef broth
1/4 cup finely chopped shallots
1/8 tsp. salt
1 1/2 Tbsp. all-purpose flour
3 Tbsp. water
1 Tbsp. butter
1/2 tsp. balsamic vinegar

Pat tenderloin dry using paper towel and sprinkle evenly with salt, thyme and black pepper. Place beef in a shallow roasting pan coated with cooking spray. Bake at 400 degrees for 33 minutes
or until a thermometer registers 125 degrees or until desired degree of doneness. Let stand for
10 minutes before slicing.

To prepare reduction, combine port, broth, shallots and salt 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.

Suggested wine pairing: Ghost Pines or Louis Martini Sonoma Cabernet Sauvignon.