BEEF TENDERLOIN (PORT REDUCTION SAUCE)

BEEF TENDERLOIN (PORT REDUCTION SAUCE) image

Yield 4 people

Number Of Ingredients 11

1/4 cup olive oil
1 tbsp red peppercorns, coarsely cracked
1 tbsp green peppercorns, coarsely cracked
1 tsp sea salt
2 lb beef tenderloin, tied, center cut
18 small whole shallots, peeled (10 oz, 300g)
1 cup ruby port
1/4 cup balsamic vinegar
1 tbsp fresh thyme, minced (about 8 sprigs)
1/4 cup unsalted butter, cold
Salt and freshly ground black pepper, to taste

Steps:

Preheat oven to 200 or 325 (depending on method) Rub 1 tbsp olive oil, cracked pepper and salt over tenderloin Heat 1 tbsp Oilive oil on an ovenproof medium size skillet on high heat. Sear tenderloin on all sides, about 1 minute per side. Transfer tenderloin to plate and tent with foil In same skillet add 1 tbsp olive oil and shallots and cook for 8-10 minutes or until soft Add port, balsamic vinegar, and thyme and bring liquid to a boil Place tenderloin on top of the shallots and place figs around the tenderloin. Bake on middle rack in olven for 50-65 mintues until desired doneness. For medium-rare, bring internal temperaature to approximately 140F Remove tenderloin and tent with foil. Bring remaining sauce to boil and reduce to a 1/2 cup. Whisk in butter. Season with salt and pepper to taste. Cut tenderloin into 6 pieces, plate with shallots and spoon sauce over tenderloin. For prime rib cooking: Cook at 200F for 4 hours, take out at 128F (for medium rare). At this low temp, very rise in temp (2-5 degrees). 10 minutes before eating, put back in a 500+ degrees to crust over outside. If cooking at 325, then it could take an hour, and you might get 15 degrees of rise in temp, so take out at ? maybe 120 and it will rise to 130 ish. For beef tenderloin, take out at 125 as it won't warm up as much