Seared Rosemary Beef Tenderloin
- Total Time
Serve these tasty beef medallions with crusty French bread so you can sop up every drop of the rosemary sauce.
uncooked lean and trimmed beef tenderloin12 oz, (4 steaks about 1 inch thick)
table salt¼ tsp
black pepper¼ tsp, freshly ground
olive oil1 tsp
rosemary1 Tbsp, chopped
uncooked shallot(s)2 Tbsp, minced
garlic clove(s)2 clove(s), medium, minced
table wine¼ cup(s), Madeira
canned beef broth14 oz, reduced sodium
light butter1 Tbsp
- 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.
- 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).