Servings | Prep Time | Cook Time |
---|---|---|
4 | 5 mins | 20 mins |
1. | Sprinkle steaks with salt and pepper. |
2. | Heat oil in a large non-stick skillet over medium-high heat. |
3. | Add steaks; cook 8 minutes, turning every 2 minutes. Transfer beef to a serving platter; cover and keep warm. |
4. | Reduce heat to medium-low; add rosemary, shallot and garlic to pan. Cook, stirring constantly, 30 seconds. |
5. | Add wine and broth; bring to a boil over high heat. Cook, stirring often, 10 minutes or until reduced to 1⁄3 cup. |
6. | Remove from heat; stir in butter. |
There are 273 calories in 1 serving of Seared Rosemary Beef Tenderloin.
Calorie split: 63% fat, 4% carbs, 33% protein.
|
Serving Size | 1 serving |