Ingredients

• 1 (1 3/4-pound) beef tenderloin, trimmed
• 1 1/2 cups thinly sliced shallots (about 4 large)
• 1 cup ruby port
• 1 1/2 cups fat-free, less-sodium chicken broth
• 1/2 cup beach plum jelly
• 2 tablespoons balsamic vinegar
• 1 tablespoon coarsely ground black pepper
• 1 tablespoon butter
• 1 3/4 teaspoons kosher salt, divided
• 2 teaspoons fresh thyme
• 1 teaspoon chopped fresh rosemary