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Beef Tenderloin with Rosemary-Balsamic Reduction

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Betty Crocker Kitchens
Updated Aug 27, 2010
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Beef tenderloin just gets better when topped with flavorful sauce. Wonderful dinner ready within an hour

Beef Tenderloin with Rosemary-Balsamic Reduction

  • Prep Time 30 min
  • Total 45 min
  • Servings 6
  • Ingredients 11
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Ingredients

Beef

  • 1 beef tenderloin (3 lb), trimmed of fat and trussed with twine (have butcher do this)
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt

Sauce

  • 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
Make With
Progresso Broth

Instructions

  • Step 
    1
    Adjust oven rack to the middle position. Heat oven to 450°F.
  • Step 
    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.
  • Step 
    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).
  • Step 
    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.
  • Step 
    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.
  • Step 
    6
    To serve, cut beef into 1 1/2-inch slices. Divide sauce among serving plates and layer slices of beef on top.

Nutrition

420 Calories
25g Total Fat
43g Protein
7g Total Carbohydrate
5g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
420
Calories from Fat
220
Total Fat
25g
38%
Saturated Fat
8g
41%
Trans Fat
1g
Cholesterol
120mg
40%
Sodium
350mg
15%
Potassium
660mg
19%
Total Carbohydrate
7g
2%
Dietary Fiber
0g
0%
Sugars
5g
Protein
43g
% Daily Value*:
Vitamin A
6%
6%
Vitamin C
0%
0%
Calcium
2%
2%
Iron
20%
20%
Exchanges:
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 Choice
1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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