Ingredients Jump to Instructions ↓

  1. 1 One-pound beef tenderloin -- About 6 inches long

  2. 1 tablespoon Margarine or butter -- Rosemary sauce

  3. 1 tablespoon Margarine or butter

  4. 1/2 teaspoon Cocoa

  5. 1/8 teaspoon Salt

  6. 1 Clove Garlic -- finely chopped

  7. 1 teaspoon Chopped fresh or 1/4 teaspoon Dried rosemary leaves

  8. 1/4 cup Dry red wine or beef broth

Instructions Jump to Ingredients ↑

  1. Preparation : Beef Medallions with Rosemary Sauce. Cut beef tenderloin into 3/4-inch slices. Heat 1 tablespoon margarine in 10-inch skillet over medium-high heat. Saute beef in margarine over medium-high heat 4 to 5 minutes on each side, turning once, until brown and center is medium rare. Remove beef to warm platter; keep warm.Cook and stir 1 tablespoon margarine, the cocoa, salt, garlic and rosemary in same skillet until bubbly. Gradually stir in wine. Heat to boiling; boil and stir 1 minute. Serve over beef.


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