- 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 roast (2 pounds)
- 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. Yield: 8 servings.
Originally published as Beef Tenderloin with Balsamic Sauce in Light & Tasty April/May 2003, p16
Full-Bodied Red Wine
Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.
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