Beef Tenderloin with Balsamic Sauce |
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Prep Time: 5 Minutes Cook Time: 50 Minutes |
Ready In: 55 Minutes Servings: 8 |
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This beef tenderloin is quick and easy to preparebut it's special enough to serve to guests, assures our Test Kitchen staff. Ingredients:
2 tablespoons minced fresh rosemary or 2 teaspoons dried rosemary, crushed |
2 tablespoons minced garlic |
1-1/2 teaspoons salt |
1 teaspoon coarsely ground pepper |
1 beef tenderloin roast (2 pounds) |
sauce: |
2 cups port wine or 1 cup grape juice and 1 cup reduced-sodium beef broth |
2 tablespoons balsamic vinegar |
1 teaspoon butter |
1/4 teaspoon salt |
1/8 teaspoon pepper |
Directions:
1. Combine the rosemary, garlic, salt and pepper; rub evenly over tenderloin. Cover and refrigerate for 2 hours. Place meat on a rack in shallow roasting pan. Bake, uncovered, at 400° for 50-70 minutes or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°). Let stand for 10 minutes before slicing.
2. In a saucepan, bring wine or grape juice and broth to a boil; cook until reduced to 3/4 cup. Add vinegar; cook for 3-4 minutes or until reduced to a sauce consistency. Stir in butter, salt and pepper. Serve with tenderloin. Yield: 8 servings.
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