Preheat oven to 425°.

Sprinkle beef with 3/4 teaspoon salt and 1/2 teaspoon black pepper.

Melt 1 tablespoon butter in a large skillet over medium-high heat. Add beef; cook 2 minutes on each side or until browned.

Transfer beef to a jelly-roll pan coated with cooking spray. Bake at 425° for 25 minutes or until a thermometer registers 135° or desired degree of doneness.

Remove beef from oven; let stand 10 minutes.

Return skillet to medium heat. Add shallots; cook 3 minutes or until shallots are translucent, stirring occasionally.

Add 1 teaspoon black pepper, 1/4 teaspoon salt, vinegar, and preserves. Bring to a boil, scraping pan to loosen browned bits.

Reduce heat to low, and simmer 6 minutes or until sauce slightly thickens. Stir in remaining 2 tablespoons butter.

Serve sauce with beef.