Seared Rosemary Beef Tenderloin |
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Prep Time: 5 Minutes Cook Time: 20 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Serve these tasty beef medallions with lots of crusty French bread so you can sop up every drop of the rosemary sauce. Ingredients:
4 (4-ounce) beef tenderloin steaks, trimmed (about 1 inch thick) |
1/4 teaspoon salt |
1/4 teaspoon freshly ground black pepper |
1 teaspoon olive oil |
1 tablespoon chopped fresh rosemary |
2 tablespoons minced shallot |
2 garlic cloves, minced |
1/4 cup madeira wine |
1 (14-ounce) can low-salt beef broth |
1 tablespoon light butter |
Directions:
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.
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