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Beef Tenderloin with Balsamic Sauce

2 tablespoons minced fresh rosemary or 2 teaspoons dried rosemary, crushed
2 tablespoons minced garlic
1-1/2 teaspoons salt
1 teaspoon coarsely ground pepper
1 beef tenderloin, trimmed (about 2 pounds)
SAUCE:
2 cups port wine or 1 cup grape juice and 1 cup reduced-sodium beef broth
2 tablespoons balsamic vinegar
1 teaspoon butter
1/4 teaspoon salt
1/8 teaspoon pepper

Combine the rosemary, garlic, salt and pepper; rub evenly over

Printed from tasteofhome.com Jul 24, 2008

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Beef Tenderloin with Balsamic Sauce cont.

tenderloin. Cover and refrigerate for 2 hours. Place meat on a rack
in shallow roasting pan. Bake, uncovered, at 400° for 50-70
minutes or until meat reaches desired doneness (for medium-rare, a
meat thermometer should read 145°; medium, 160°; well-done,
170°). Let stand for 10 minutes before slicing. In a saucepan,
bring wine or grape juice and broth to a boil; cook until reduced to
3/4 cup. Add vinegar; cook for 3-4 minutes or until reduced to a
sauce consistency. Stir in butter, salt and pepper. Serve with
tenderloin.

Yield: 8 servings.