You may also like
Categories:
thyme salt ground black pepper ground allspice beef tenderloin cooking spray brandy shallot nonfat beef broth
Viewed: 56 - Published at: 2 years agoIngredients
- 1 tablespoon thyme, chopped
- 1 1/4 teaspoons salt
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon ground allspice
- 1 3/4 lbs beef tenderloin, trimmed
- cooking spray
- 1/3 cup brandy
- 1/4 cup shallot, minced
- 1 1/2 cups nonfat beef broth
Method
- Combine 2 teaspoons thyme, salt, pepper, and allspice in a small bowl.
- Rub mixture evenly over all sides of beef.
- Wrap tightly in plastic wrap, and refrigerate 24 hours.
- Preheat oven to 400 degrees.
- Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray.
- Add beef to pan; cook for 5 minutes, turning to brown on all sides.
- Transfer beef to a roasting rack coated with cooking spray; place rack in a roasting pan. Bake for 26 minutes, or until a thermometer registers 135 degrees or desired degree of done-ness.
- Remove from oven, and let stand for 10 minutes before slicing.
- Pour brandy into roasting pan, scraping pan to loosen browned bits; set aside.
- Heat skillet over medium heat.
- Coat skillet with cooking spray.
- Add shallots to skillet and cook 4 minutes, or until tender, stirring occasionally.
- Add brandy mixture, broth, and remaining 1 teaspoon thyme to skillet, scraping pan to loosen browned bits. Simmer until reduced to 1 cup (about 4 minutes). Serve with beef.
