Seared Rosemary Beef Tenderloin
Serve these tasty beef medallions with crusty French bread to sop up every drop of the rosemary sauce.
12 oz beef tenderloin, trimmed (4 steaks)
1/4 tsp table salt
1/4 tsp black pepper, freshly ground
1 tsp olive oil
1 tbsp rosemary, chopped
1 tbsp shallots, minced
2 medium garlic cloves, minced
1/4 cup Madeira wine
14 oz reduced sodium beef broth
1 tbsp light butter
Sprinkle steaks with salt and pepper.
Heat oil in a large non-stick 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.
in 1 serving of Seared Rosemary Beef Tenderloin.
, 4% carbs, 33% protein.
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