Seared Rosemary Beef Tenderloin

Oxmoor House
Seared Rosemary Beef TenderloinRecipe
Oxmoor House
Serve these tasty beef medallions with lots of crusty French bread so you can sop up every drop of the rosemary sauce.
4 servings (serving size: 1 steak and 2 tablespoons sauce)


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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


Prep: 5 Minutes
Cook: 20 Minutes

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.

Created date

March 2010

Nutritional Information

Calories 224
Fat 10.8 g
Satfat 4.2 g
Protein 23.8 g
Carbohydrate 2.8 g
Cholesterol 68 mg
Iron 3.0 mg
Sodium 245 mg
Caloriesfromfat 44 %
Fiber 0.1 g
Calcium 15 mg