Beef Tenderloin with Balsamic Sauce
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...
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Cooking tools:
- Instant-read thermometer
- Roasting rack
- Roasting pan
- Oven
- Stove
- Refrigerator
- Saucepan
- Mixing bowl
- Measuring cup
- Chef's knife
- Cutting board
- Spoon
- Plastic wrap
- Serving platter
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 -
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