1 (2 lb.) beef tenderloin, trimmed
1 t. salt
1-1/2 T. cracked mixed peppercorns
cooking spray
2 C. ruby port or other sweet red wine
1-1/2 C. beef broth
1/4 C. finely chopped shallots
1/8 t. salt
2 sprigs fresh parsley
1-1/2 T. all-purpose flour
3 T. water
1 T. butter
1/2 t. balsamic vinegar
Preheat oven to 450
To prepare beef, sprinkle evenly with 1 t. salt and peppercorns, pressing firmly to adhere. Place beef in a shallow roasting pan coated with cooking spray. Bake at 450 for 33 minutes or until a thermometer registers 135 or until desired degree of doneness. Let stand 10 minutes before slicing.
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 C (about 15 minutes). Strain port mixture through a sieve over a bowl; discard solids. Combine flour and 3 T. 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. Serve over beef.