Beef Tenderloins with Rosemary and Garlic Pan Sauce
Description
Restaurant-style seared beef tenderloin steaks seasoned with fresh rosemary, finished with a quick pan sauce built from the fond — garlic, dry vermouth, beef stock, soy sauce, and balsamic vinegar reduced to a syrup and enriched with butter. An elegant, fast dinner for four.
Ingredients
Instructions
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Season the steaks with salt, pepper, and fresh rosemary.
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Heat 2 Tbsp. olive oil over medium-high heat. Add the steaks and fry 4-5 minutes per side for medium rare.
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Remove the steaks and cover loosely to keep warm.
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Pour off all but 1 Tbsp. of fat from the pan, leaving the meat juices behind.
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Reduce heat to medium and sauté the minced garlic for 15 seconds, stirring constantly.
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Add the vermouth and scrape up the browned bits from the bottom of the pan.
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Raise the heat to high and reduce the vermouth to a syrup.
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Pour in the beef stock, soy sauce, and balsamic vinegar. Boil until the sauce reduces to a syrup.
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Remove from heat and stir in the butter. Taste and adjust salt and pepper.
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Pour the sauce over the steaks and serve.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 380kcal
- % Daily Value *
- Total Fat 24g37%
- Saturated Fat 9g45%
- Cholesterol 110mg37%
- Sodium 420mg18%
- Total Carbohydrate 3g1%
- Sugars 1g
- Protein 34g68%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Don't skip scraping up the browned bits ('fond') from the bottom of the pan when you add the vermouth — that's where most of the flavor in the sauce comes from.
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