Beef Tenderloin with Rosemary-Balsamic Reduction

Beef Tenderloin with Rosemary-Balsamic Reduction

Beef tenderloin just gets better when topped with flavorful sauce. Wonderful dinner ready within an hour

Prep Time



Total Time






beef tenderloin (3 lb), trimmed of fat and trussed with twine (have butcher do this)
tablespoons olive oil
teaspoon salt
tablespoon olive oil
tablespoons finely chopped shallots
cup dry red wine or beef broth
cup balsamic vinegar
cup low-sodium beef broth
cup dried cranberries
fresh rosemary sprig
tablespoons cold firm butter, cut into 3 pieces
  1. Adjust oven rack to the middle position. Heat oven to 450°F.
  2. 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.
  3. 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).
  4. 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.
  5. 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.
  6. To serve, cut beef into 1 1/2-inch slices. Divide sauce among serving plates and layer slices of beef on top.
Makes 6 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Why it Works: The Life of Vinegar Vinegar is wine that went too far. Grape juice, with its high sugar content, is a favored home for friendly yeast. As the yeast eats the juice’s sugar, alcohol is produced, turning the juice into wine. Usually the vintner, not wanting to lose money on a good bottle, stops the yeast by either adding sulfites, heating the wine to kill the yeast, or separating the yeast out. However, if allowed to continue eating the wine’s sugar, yeast will stop producing alcohol and produce acid instead. Voila! Vinegar is born. Typical vinegars have around 4% to 5% acidity.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 420
    • (Calories from Fat 220),
  • Total Fat 25g
    • (Saturated Fat 8g,
    • Trans Fat 1g),
  • Cholesterol 120mg;
  • Sodium 350mg;
  • Total Carbohydrate 7g
    • (Dietary Fiber 0g,
    • Sugars 5g),
  • Protein 43g;
Percent Daily Value*:
    • 0 Starch;
    • 0 Fruit;
    • 1/2 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 0 Vegetable;
    • 0 Very Lean Meat;
    • 6 Lean Meat;
    • 0 High-Fat Meat;
    • 1 Fat;
    Carbohydrate Choices:
    • 1/2;
    *Percent Daily Values are based on a 2,000 calorie diet.