Seared Rosemary Beef Tenderloin

Ingrédients

• 1 tbsp light butter
• 1/4 cuillère à café black pepper, freshly ground
• 1/4 cuillère à café table salt
• 1 tbsp rosemary, chopped
• 1 cuillère à café olive oil
• 14 oz reduced sodium beef broth
• 2 medium garlic cloves, minced
• 1 tbsp shallots, minced
• 12 oz beef tenderloin, trimmed (4 steaks)
• 1/4 cup Madeira wine

Directives

1. Sprinkle steaks with salt and pepper.
2. Heat oil in a large non-stick skillet over medium-high heat.
3. Add steaks; cook 8 minutes, turning every 2 minutes. Transfer beef to a serving platter; cover and keep warm.
4. Reduce heat to medium-low; add rosemary, shallot and garlic to pan. Cook, stirring constantly, 30 seconds.
5. Add wine and broth; bring to a boil over high heat. Cook, stirring often, 10 minutes or until reduced to 1⁄3 cup.
6. Remove from heat; stir in butter.