Seared rosemary beef tenderloin

4
4
4
Smartpoints value per serving
Total Time
25 min
Prep
5 min
Cook
20 min
Serves
4
Difficulty
Moderate
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

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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