Seared Rosemary Beef Tenderloin

Ingredients

• 1 tbsp light butterNutrition
• 1/4 tsp black pepper, freshly groundNutrition
• 1/4 tsp table saltNutrition
• 1 tbsp rosemary, choppedNutrition
• 1 tsp olive oilNutrition
• 14 oz reduced sodium beef brothNutrition
• 2 medium garlic cloves, mincedNutrition
• 1 tbsp shallots, mincedNutrition
• 12 oz beef tenderloin, trimmed (4 steaks)Nutrition
• 1/4 cup Madeira wineNutrition

Directions

1. 1Sprinkle steaks with salt and pepper.
2. 2Heat oil in a large non-stick skillet over medium-high heat.
3. 3Add steaks; cook 8 minutes, turning every 2 minutes. Transfer beef to a serving platter; cover and keep warm.
4. 4Reduce heat to medium-low; add rosemary, shallot and garlic to pan. Cook, stirring constantly, 30 seconds.
5. 5Add wine and broth; bring to a boil over high heat. Cook, stirring often, 10 minutes or until reduced to 1⁄3 cup.
6. 6Remove from heat; stir in butter.

Nutrition per serving

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