Seared Rosemary Beef Tenderloin

Seared Rosemary Beef Tenderloin
Photo by Oxmoor House


  • 1 tablespoon chopped fresh rosemary
  • ¼ teaspoon freshly ground black pepper
  • 1 teaspoon olive oil
  • ¼ teaspoon salt
  • 2 garlic cloves, minced
  • 2 tablespoons minced shallot
  • 4 (4-ounce) beef tenderloin steaks, trimmed (about 1 inch thick)
  • + 3 more ingredients
    • ¼ cup Madeira wine
    • 1 tablespoon light butter
    • 1 (14-ounce) can low-salt beef broth

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 const...

View full recipe at My Recipes


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