Beef Tenderloin With Port-Beach Plum Reduction

Beef Tenderloin With Port-Beach Plum Reduction
12 Ingredients
  • 1 (1 3/4-pound) beef tenderloin, trimmed
  • Cooking spray
  • 1 tablespoon coarsely ground black pepper
  • 1 3/4 teaspoons kosher salt, divided
  • 1 1/2 cups thinly sliced shallots (about 4 large)
  • 1 tablespoon butter
  • 1 1/2 cups fat-free, less-sodium chicken broth
  • 1 cup ruby port
  • 1/2 cup beach plum jelly
  • 2 tablespoons balsamic vinegar
  • 2 teaspoons fresh thyme
  • 1 teaspoon chopped fresh rosemary
Nutrition
261
13% daily value
12 servings
                                       
                                            gluten-​free
     

Fat

22% 14

Saturated

27% 5

Trans

- 0

Monounsaturated

- 6

Polyunsaturated

- 1

Carbs

5% 16

Carbs (net)

- 15

Fiber

4% 1

Sugars

- 10

Sugars, added

- 6

Protein

28% 14

Cholesterol

19% 58

Sodium

14% 336

Calcium

3% 32

Magnesium

5% 21

Potassium

9% 323

Iron

8% 1

Zinc

16% 2

Phosphorus

20% 139

Vitamin A

1% 9

Vitamin C

5% 3

Thiamin (B1)

4% 0

Riboflavin (B2)

6% 0

Niacin (B3)

23% 5

Vitamin B6

22% 0

Folate equivalent (total)

4% 17

Folate (food)

- 17

Folic acid

- 0

Vitamin B12

12% 1

Vitamin D

0% 0

Vitamin E

2% 0

Vitamin K

3% 2
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