Seared Rosemary Beef Tenderloin

Ingredients

• 16 ounce beef tenderloin steaks trimmed ()
• 0.3 teaspoon pepper black freshly ground
• 1 tablespoon rosemary fresh chopped
• 2  garlic cloves minced
• 1 tablespoon butter light
• 14 ounce low-salt beef broth canned
• 0.3 cup madeira wine 
• 1 teaspoon olive oil 
• 0.3 teaspoon salt 
• 2 tablespoons shallots minced

Equipment

• frying pan

Directions

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