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Beef Tenderloin with Balsamic Sauce

 Beef Tenderloin with Balsamic Sauce
This beef tenderloin is quick and easy to prepare—but it's special enough to serve to guests, assures our Test Kitchen staff.
8 ServingsPrep: 10 min. + chilling Bake: 50 min. + standing


  • 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)
  • 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

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Beef Tenderloin with Balsamic Sauce (continued)

Directions (continued)

  • reduced to a sauce consistency. Stir in butter, salt and pepper.
  • Serve with tenderloin. Yield: 8 servings.
Nutritional Facts: 3 ounces cooked beef with 3-1/2 teaspoons sauce equals 242 calories, 9 g fat (3 g saturated fat), 72 mg cholesterol, 576 mg sodium, 6 g carbohydrate, 0 fiber, 24 g protein. Diabetic Exchanges: 3 lean meat, 1 fat.
Wine: This recipe pairs well with a full-bodied red wine.: Taste of Home Special Offer: Enjoy this recipe with Mike Ditka "The Coach" Cabernet Sauvignon CA 2011, a full-bodied, big bold cab with all of the dark fruit notes and structure that a great cab needs. Buy now and get 6 bottles, plus free shipping. Order Now