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Beef Tenderloin with Balsamic Sauce
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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 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.
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Printed from tasteofhome.com Jul 24, 2008Copyright Reiman Media Group, Inc © 2008 |