Beef / Pork

Seared Rosemary Beef Tenderloin is for Dinner.

Seared Rosemary Beef Tenderloin takes 5 minutes to prepare.

Seared Rosemary Beef Tenderloin takes 20 minutes to cook.

Seared Rosemary Beef Tenderloin makes 4 servings.

The ingredients for Seared Rosemary Beef Tenderloin are:

12 oz beef, tenderloin, trimmed, raw (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 shallot(s), minced
2 medium garlic clove(s), minced
1/4 cup wine, Maderira (should be able to find @ local wine shop)
14 oz canned beef broth, reduced sodium
1 Tbsp butter

Here is how you make Seared Rosemary Beef Tenderloin:

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.Number of Servings: 4Recipe submitted by SparkPeople user SONJAL78.

The nutritional information for Seared Rosemary Beef Tenderloin is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 262.1

• Total Fat: 20.0 g
• Cholesterol: 65.5 mg
• Sodium: 533.0 mg
• Total Carbs: 1.6 g
• Dietary Fiber: 0.1 g
• Protein: 17.9 g