Seared Rosemary Beef Tenderloin

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

Yield: 4 servings (serving size: 1 steak and 2 tablespoons sauce)
Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 224
  • Fat: 10.8g
  • Saturated fat: 4.2g
  • Protein: 23.8g
  • Carbohydrate: 2.8g
  • Cholesterol: 68mg
  • Iron: 3.0mg
  • Sodium: 245mg
  • Calories from fat: 44%
  • Fiber: 0.1g
  • Calcium: 15mg


  • 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


  1. 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.
  2. 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.
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