BEEF TENDERLOIN WITH ROSEMARY-BALSAMIC REDUCTION

Beef Tenderloin with Rosemary-Balsamic Reduction image

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

Previous Next

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

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