Beef Tenderloin with Balsamic Sauce
Beef Tenderloin with Balsamic Sauce might be just the main course you are searching for. This recipe serves 8. Watching your figure? This gluten free and primal recipe has 244 calories, 25g of protein, and 5g of fat per serving. Only Head to the store and pick up balsamic vinegar, port wine, salt, and a few other things to make it today. To use up the balsamic vinegar you could follow this main course with the Skinny Strawberry Ice Cream as a dessert. From preparation to the plate, this recipe takes approximately 1 hour.
Instructions
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 400° for 50-70 minutes or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°).
Let stand for 10 minutes before slicing.
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.