Beef Tenderloin With Balsamic Sauce

• 2 tablespoons minced fresh rosemary or 2 teaspoons dried rosemary, crushed
• 2 tablespoons minced garlic
• 1-1/2 teaspoons salt
• 1 teaspoon coarsely ground pepper
• 1 beef tenderloin roast (2 pounds)
• 2 cups port wine or 1 cup grape juice and 1 cup reduced-sodium beef broth
• 2 tablespoons balsamic vinegar
• 1 teaspoon butter
• 1/4 teaspoon salt
• 1/8 teaspoon pepper

1. Combine the rosemary, garlic, salt and pepper; rub evenly over tenderloin. Cover and refrigerate for 2 hours. Place meat on a rack in shallow roasting pan. Bake, uncovered, at 400u0b0 for 50-70 minutes or until meat reaches desired doneness (for medium-rare, a thermometer should read 135u0b0; medium, 140u0b0; medium-well, 145u0b0). Let stand for 10 minutes before slicing.
2. In a saucepan, bring wine or grape juice and broth to a boil; cook until reduced to 3/4 cup. Add vinegar; cook for 3-4 minutes or until reduced to a sauce consistency. Stir in butter, salt and pepper. Serve with tenderloin.

fresh rosemary, garlic, salt, ground pepper, tenderloin, port wine, balsamic vinegar, butter, salt, pepper

Taken from www.tasteofhome.com/recipes/beef-tenderloin-with-balsamic-sauce/ (may not work)