Seared Rosemary Beef Tenderloin

• 4 (4-ounce) beef tenderloin steaks, trimmed (about 1 inch thick)
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1 teaspoon olive oil
• 1 tablespoon chopped fresh rosemary
• 2 tablespoons minced shallot
• 2 garlic cloves, minced
• 1/4 cup Madeira wine
• 1 (14-ounce) can low-salt beef broth
• 1 tablespoon light butter

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

beef tenderloin, salt, freshly ground black pepper, olive oil, rosemary, shallot, garlic, madeira wine, lowsalt beef broth, light butter

Taken from www.myrecipes.com/recipe/seared-rosemary-beef-tenderloin (may not work)