Seared rosemary beef tenderloin
2
Points®
Total time: 25 min • Prep: 5 min • Cook: 20 min • Serves: 4 • Difficulty: Easy
Why save filet mignon for the weekend or special occasions? This recipe simplifies the process of searing these steaks to under 25 minutes and only 1 pan. Serve these tasty beef medallions with crusty French bread so you can sop up every drop of the rosemary sauce. Add a simple garden salad to complete your meal. For bigger occasions, fill your plate with some roasted potatoes and Brussels sprouts. Use halved fingerling or baby potatoes and sprinkle with a little olive oil, salt and pepper. The Brussels sprouts can roast on the same pan with the potatoes in a 400 degree oven until tender.
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
Shallot
2 Tbsp, chopped, minced
Garlic
2 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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