Serve these tasty beef medallions with lots of crusty French bread so you can sop up every drop of the rosemary sauce.
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
How to Make It
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.