Friday, 27 July 2012

Beef Tenderloin with Port Wine Pan Sauce

Here we are on another Friday morning. Sadly, the weather is putting a damper on my spirits today and I'm not feeling very productive. But, the show must go on and I have another wonderful dish to share with you.

The boyfriend and I have recently gotten into the show MasterChef, where a bunch of amateur home-cooks compete in different challenges to see who can become the "master chef". It's got Gordon Ramsay on it who, for all his flair and infamy, actually seems like he would be an amazing mentor to have. Anyway, watching the show makes me really want to try new things, as well as learn how to better present my food on the plate.

As much as I love easy meals/desserts, sometimes it's fun to push yourself and try to make some fancier dishes. I actually made this dish a few weeks ago and just hadn't gotten around to posting it until now! It's a WeightWatchers recipe, but it still packs all the flavor and punch that any other beef meal might. The spices were incredible, and it was fun to try making a port wine sauce, since I have never used/bought/had port before!

I hope you enjoy this as much as I did, and enjoy your weekends!
Last Month: Salmon with Beurre Blanc over Basil Risotto

Beef Tenderloin with Port Wine Sauce
Cook time: 8 minutes     Bake Time: 20-30mins     Yields 4 servings     (WW: 7pts per serving)

2 tsps whole black peppercorns
1 tsp fennel seeds
3/4 tsp salt
1 (1-lb) beef tenderloin, trimmed
2 tsps olive oil
1 small onion, finely chopped
2 tsps all-purpose flour
2/3 cup port wine
1/2 cup reduced-sodium beef broth
1 tsp coarse-grained mustard
1 tsp unsalted butter

1) Preheat oven to 400 F.
2) Combine peppercorns, fennel seeds, and 1/2 tsp of salt. Using a food processor, coarsely grind the spices (or place them in a ziploc bag and pound with a meat mallet). Spread spices onto a sheet of wax paper and roll the beef in them, coating all sides completely. Press the spices into the meat so that they stick.
3) Heat oil in a small roasting pan over med-high heat and cook the beef until browned on all sides, about 8 minutes.
4) Transfer the roasting pan to the oven. Cook the beef for about 20 minutes. Place the cooked beef on a cutting board and let stand for ten minutes.
5) Take the same roasting pan and spray it with non-stick cooking spray. Set the pan over a medium heat. Add the onions and cook until softened, about 5 minutes. Stir in flour and cook for about a minute. Add the port, broth, mustard, and 1/4 tsp of salt, bring mixture to a boil. Cook, whisking constantly until sauce thickens. Remove from heat and swirl in butter until melted.
6) Cut beef into slices and serve with sauce.

(Recipe adapted from One Pot Cookbook)

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