Tuesday, July 31, 2012

Tenderloins with Rosemary and Wine

Steak is my favorite meat. I love it done rare-med rare-ish. The one thing that sucks about living in an apartment--no grill. I still will make steaks from time to time (case in point here) on the stove, but it just isn't the same. The sauce and flavors to this recipe were good. Nothing note worthy, but give it a try!

Tenderloins with Rosemary and Wine-adapated from 365 Last Minute Meals
Total Time: 20 minutes
Serves 4

  • 4 beef tenderloin steaks
  • Salt and pepper
  • 1 tablespoon olive oil
  • 1/2 teaspoon dried rosemary, crushed
  • 1/2 cup red wine
  • 1/2 cup water
  • 1/4 cup whipping cream
Sprinkle both sides of steaks with salt and pepper. In a large skillet, heat oil over medium-high heat. Add steaks; reduce heat to medium. Cook for 10-15 minutes or until desired doneness. Remove steaks from skillet and keep warm; reserve drippings.

For the sauce, add rosemary to the drippings. Cook and stir for 1 minute. Carefully stir wine and water into the skillet. Bring to boiling and boil, uncovered, about 3 minutes or until mixture is reduced. stir in whipping cream and boil gently for 2-3 minutes or until thickened. Spoon over steaks.
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