4

Seared Rosemary Beef Tenderloin

Total Time
25 min
Prep
5 min
Cook
20 min
Serves
4
Difficulty
Moderate
Serve these tasty beef medallions with crusty French bread so you can sop up every drop of the rosemary sauce.
Ingredients

uncooked lean and trimmed beef tenderloin

12 oz, (4 steaks about 1 inch thick)

table salt

¼ tsp

black pepper

¼ tsp, freshly ground

olive oil

1 tsp

rosemary

1 Tbsp, chopped

uncooked shallot(s)

2 Tbsp, minced

garlic clove(s)

2 medium clove(s), minced

table wine

¼ cup(s), Madeira

canned beef broth

14 oz, reduced sodium

light butter

1 Tbsp

Instructions

  1. Sprinkle steaks with salt and pepper. Heat oil in a large nonstick skillet over medium-high heat. Add steaks; cook 8 minutes, turning every 2 minutes. Transfer beef to a serving platter; cover and keep warm.
  2. Reduce heat to medium-low; add rosemary, shallot and garlic to pan. Cook, stirring constantly, 30 seconds. Add wine and broth; bring to a boil over high heat. Cook, stirring often, 10 minutes or until reduced to 1⁄3 cup. Remove from heat; stir in butter. Yield: 4 servings (serving size: 1 steak and 2 tablespoons sauce).

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