Greatest Hits: 2008

All Cooking Light recipes have to meet our high standards, but a few each issue are so great they end up as staff favorites. Here are the best of 2008.

Mixed Peppercorn Beef Tenderloin with Shallot-Port Reduction

November: Mixed Peppercorn Beef Tenderloin with Shallot-Port Reduction

Beef tenderloin adds elegance to any dinner party. Using a combination of black, white, pink, and green peppercorns adds piquant new flavors to the basic cracked-pepper crust on this roast, and the sauce, with complex and sweet flavors of port and balsamic vinegar, balances the spice well.

View Recipe: Mixed Peppercorn Beef Tenderloin with Shallot-Port Reduction

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