BEEF TENDERLOIN WITH ROSEMARY-BALSAMIC REDUCTION
Beef tenderloin just gets better when topped with flavorful sauce. Wonderful dinner ready within an hour
Provided by Betty Crocker Kitchens
Categories Entree
Time 45m
Yield 6
Number Of Ingredients 11
Steps:
- Adjust oven rack to the middle position. Heat oven to 450°F.
- Rub beef with 2 tablespoons oil and sprinkle with salt. Heat 12-inch ovenproof skillet over high heat until hot. Add beef and sear on all sides until well browned.
- Place skillet in oven and roast beef 15 minutes. (If you don't have an ovenproof skillet, place beef in shallow roasting pan.) Remove from oven and flip beef. Roast 10 to 15 minutes longer or until meat thermometer inserted in center reads 135°F. Remove beef from skillet and place on warm platter. Cover tightly with foil (temperature will rise to 145°F for medium-rare).
- Place skillet (or roasting pan) over medium-high heat. Add 1 tablespoon oil and the shallots. Cook 1 to 2 minutes, stirring occasionally, until shallots brown slightly.
- Increase heat to high and add wine and vinegar. Heat to boiling. Boil uncovered 5 minutes, stirring occasionally, until reduced so about 1/4 cup liquid remains. Scrape up any browned bits from bottom of skillet, then add broth, cranberries and rosemary. Heat to boiling. Boil 5 to 7 minutes, stirring occasionally, until slightly thickened. Remove from heat and remove and discard rosemary sprig. Beat in butter, 1 piece at a time, with wire whisk, adding the next piece only after the first has been completely beaten in and melted.
- To serve, cut beef into 1 1/2-inch slices. Divide sauce among serving plates and layer slices of beef on top.
Nutrition Facts : Calories 420, Carbohydrate 7 g, Cholesterol 120 mg, Fat 1, Fiber 0 g, Protein 43 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 350 mg, Sugar 5 g, TransFat 1 g
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Abr Alzmn
[email protected]I've made this recipe several times and it always comes out perfect. It's my go-to dish for dinner parties.
Umer Rahim
[email protected]This recipe is perfect for a special occasion. It's sure to impress your guests.
SM SHobuj Khan
[email protected]I'm not sure what I did wrong, but my beef tenderloin turned out tough. Maybe I overcooked it?
Alo Hamz
[email protected]This recipe is a bit time-consuming, but it's worth the effort. The end result is a delicious and elegant dish.
Yousuf Raj
[email protected]I made this for my anniversary dinner and it was a huge success. My husband loved it.
Wolfthundergirl Werewolf
[email protected]This is the best beef tenderloin recipe I've ever tried. Thank you for sharing!
AFZAL GHORI
[email protected]I'm not a big fan of beef tenderloin, but this recipe changed my mind. It was so tender and flavorful.
Asaba Palace Of God
[email protected]This dish was easy to make and very impressive. My guests loved it.
John Montgomery
[email protected]I followed the recipe exactly, but my sauce didn't thicken. What did I do wrong?
xt waisi op
[email protected]The beef was a little dry, but the sauce was delicious.
Rameez Zain
[email protected]This recipe is a keeper! I will definitely be making it again.
Goodluck Fajinmi
[email protected]I've made this dish several times and it never disappoints. The beef is always cooked to perfection and the sauce is divine.
i v y
[email protected]This beef tenderloin recipe was a hit at my dinner party! The rosemary and balsamic vinegar reduction complemented the tenderloin perfectly.