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Beef Tenderloin with Rosemary-Balsamic Reduction
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Prep Time:
30 minutes
Total Time:
45 minutes
Delicious beef tenderloin with flavorful sauce - ready in under an hour for a fantastic dinner.
Ingredients:
  • 1 beef tenderloin (3 lb), trimmed of fat and trussed with twine (have butcher do this)
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1 tablespoon olive oil
  • 2 tablespoons finely chopped shallots
  • 1/2 cup dry red wine or beef broth
  • 1/4 cup balsamic vinegar
  • 1 cup low-sodium beef broth
  • 1/3 cup dried cranberries
  • 1 fresh rosemary sprig
  • 2 tablespoons cold firm butter, cut into 3 pieces
Instructions:
  • Preheat oven to 450°F with rack in the middle position.
  • Coat the beef in 2 tablespoons of oil and season with salt. Preheat a 12-inch ovenproof skillet over high heat until it's smoking hot. Sear the beef on all sides until nicely browned.
  • Roast beef in the oven for 15 minutes in an ovenproof skillet. If you don't have one, use a shallow roasting pan. Flip the beef and roast for an additional 10 to 15 minutes, or until a meat thermometer inserted in the center reads 135°F. Transfer the beef to a warm platter, cover tightly with foil, and let it rest until it reaches 145°F for medium-rare.
  • Heat a skillet (or roasting pan) over medium-high heat, then add 1 tablespoon of oil and the shallots. Cook for 1 to 2 minutes, stirring occasionally, until the shallots brown slightly.
  • Turn the heat to high and pour in the wine and vinegar to bring to a boil. Let it cook uncovered for 5 minutes, stirring occasionally, until the liquid reduces to about 1/4 cup. Scrape off any browned bits from the skillet, then add the broth, cranberries, and rosemary. Bring everything to a boil and cook for 5 to 7 minutes until slightly thickened, stirring occasionally. Take it off the heat, discard the rosemary sprig, and whisk in the butter one piece at a time until fully melted before adding the next piece.
  • To plate, slice the beef into 1 1/2-inch pieces and arrange them on serving plates, generously pouring the sauce over the top.

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