Beef Tenderloin With Honey Glaze

• 4; beef tenderloin steaks; approx. 1.5 inches thick
• 2-3 TBL; fresh Rosemary (finely chopped)
• 1 TBL; extra-virgin olive oil
• 2 TBL; unsalted butter
• 3/4 cup; medium red wine (Shiraz, Merlot, Pinot Noir
• 1/3 cup; honey
• 2 cups; mushrooms (sliced)
• 2 lg cloves; garlic (finely chopped)
• Kosher salt & black pepper to taste

1. Crush together 1 TBL each of rosemary & garlic; add salt & pepper. Rub into both sides of steaks.
2. Heat 10" skillet over medium-high heat until very hot (approx 2 min.).
3. Coat bottom of skillet with olive oil & 1 TBL butter.
4. Sear both sides of steaks until slightly crusted (approx 1.5 min per side).
5. Reduce heat to medium-low and continue cooking until done as desired (approx 1.5 min per side additional for medium-rare).
6. Remove steaks to serving platter and keep warm.
7. Reduce heat to low; add remaining butter; scrape sides & bottom; add mushrooms & remaining garlic.
8. Add wine & honey. Simmer 2-3 minutes.
9. Stir in remaining rosemary.
10. Place steaks on plates. Spoon glaze over steaks & serve.

beef tenderloin, tbl, tbl, tbl, red wine, honey, mushrooms, garlic, kosher salt

Taken from www.epicurious.com/recipes/member/views/beef-tenderloin-with-honey-glaze-50060235 (may not work)