Seared Rosemary Beef Tenderloin

5 PointsPlus

Photo by Claire M.

PREP TIME

5

minutes

TOTAL TIME

25

minutes

SERVINGS

4

servings

PREP TIME

5

minutes

TOTAL TIME

25

minutes

SERVINGS

4

servings

Ingredients

  • 12

    oz uncooked lean and trimmed beef tenderloin, (4 steaks about 1 inch thick)

  • 1/4

    tsp table salt

  • 1/4

    tsp black pepper, freshly ground

  • 1

    tsp olive oil

  • 1

    Tbsp rosemary, chopped

  • 2

    Tbsp uncooked shallot(s), minced

  • 2

    clove(s) (medium) garlic clove(s), minced

  • 1/4

    cup(s) table wine, Madeira

  • 14

    oz canned beef broth, reduced sodium

  • 1

    Tbsp light butter

Directions

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).

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