Name: Beef Tenderloin with Balsamic Sauce
Prep time: 10 min
Cook time: 50 min
Total time: 60 min
Yield: 8 servings
Ingredients: 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

This beef tenderloin is quick and easy to prepare—but it's special enough to serve to guests, assures our Test Kitchen staff.

Ingredients

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

Instructions

1 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 thermometer should read 135°; medium, 140°; medium-well, 145°). Let stand for 10 minutes before slicing.

2 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.