Seared rosemary beef tenderloin
5
Points®
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
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