Port-Glazed Beef Tenderloin

  • 2 Tbsp butter
  • 1 beef tenderloin roast, about 2 lb
  • salt and freshly-ground pepper to taste
  • 1 1/2 cups beef stock
  • 3/4 cup Sunsweet® Amaz!n™ Prune Juice
  • 6 Tbsp Ruby Port
  • chopped fresh rosemary

Preheat oven to 425°F; melt butter in a large skillet. Season beef with salt and pepper and add to skillet; cook over medium-high heat to sear well on all sides. Remove from skillet and transfer to a shallow baking dish. Cook for about 30 to 35 minutes or until beef reaches 135°F on a meat thermometer¬†for medium rare; let stand for 10 minutes before slicing. Meanwhile, add stock, prune juice and port to skillet and cook over high heat for 20 to 25¬†minutes or until mixture has reduced to a fairly thick glaze. Sprinkle with chopped fresh rosemary and serve with glaze.