|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|