Pan-Roasted Beef Tenderloin with Rosemary and Garlic

Name: Pan-Roasted Beef Tenderloin with Rosemary and Garlic
Ingredients: 1 beef tenderloin roast, 2 1/2 to 3 lb.; 3 fresh rosemary sprigs; 1 garlic clove, minced; Salt; freshly ground pepper; 1 Tbs. vegetable oil; 4 shallots, minced; 2 cups dry red wine; 16 Tbs. (2 sticks) softened unsalted butter, cut <br> &nbsp into 1/2-inch pieces

www.williams-sonoma.com

Pan-Roasted Beef Tenderloin with Rosemary and Garlic Ingredients: - 1 beef tenderloin roast, 2 1/2 to 3 lb.

View full recipe on www.williams-sonoma.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.williams-sonoma.com.

Share this recipe:

Cooking tools:

Instant-read thermometer
Fine-mesh sieve
Butcher's twine
Oval skillet
Saute pan
Oven
Stove
Cutting board
Chef's knife
Saucepan
Whisk
Aluminum foil
Serving platter
Measuring cup
Measuring spoon

Ingredients

1 beef tenderloin roast, 2 1/2 to 3 lb.
3 fresh rosemary sprigs
1 garlic clove, minced
Salt
freshly ground pepper
1 Tbs. vegetable oil
4 shallots, minced
2 cups dry red wine
16 Tbs. (2 sticks) softened unsalted butter, cut <br> &nbsp into 1/2-inch pieces