Seared rosemary beef tenderloin
Uncooked lean and trimmed beef tenderloin
12 oz, (4 steaks about 1 inch thick)
¼ tsp, freshly ground
1 Tbsp, chopped
2 Tbsp, minced
2 medium clove(s), minced
¼ cup(s), Madeira
Canned beef broth
14 oz, reduced sodium
- 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).