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Oxmoor House Photo by: Oxmoor House

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.

Oxmoor House JANUARY 2003

  • Yield: 4 servings (serving size: 1 steak and 2 tablespoons sauce)
  • Cook time:20 Minutes
  • Prep time:5 Minutes


  • 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


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.

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

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Seared Rosemary Beef Tenderloin recipe