Best 6 Beef Tenderloin With Rosemary Balsamic Reduction Recipes
Indulge in a culinary masterpiece with our tender beef tenderloin, expertly prepared with a tantalizing rosemary-balsamic reduction. This dish promises an explosion of flavors that will leave your taste buds craving for more. The beef tenderloin, known for its exceptional tenderness and juiciness, is seasoned to perfection and cooked to your desired doneness. The rosemary-balsamic reduction adds a delightful touch of herbal and tangy notes, creating a symphony of flavors that will elevate your dining experience. Discover the secrets behind this delectable dish and impress your family and friends with a restaurant-quality meal prepared in your own kitchen.
**Recipes featured in the article:**
1. **Beef Tenderloin with Rosemary-Balsamic Reduction:**
- This main recipe is a comprehensive guide to preparing the beef tenderloin with the rosemary-balsamic reduction. It includes detailed instructions on seasoning, cooking, and assembling the dish, ensuring a perfect result every time.
2. **Rosemary-Balsamic Reduction:**
- Learn how to make the flavorful rosemary-balsamic reduction from scratch. This versatile sauce is not only perfect for beef tenderloin but also enhances the taste of grilled meats, roasted vegetables, and even desserts.
3. **Roasted Garlic Mashed Potatoes:**
- Discover the recipe for creamy and flavorful roasted garlic mashed potatoes, the perfect accompaniment to the beef tenderloin. The roasted garlic adds a depth of flavor that takes this classic side dish to a whole new level.
4. **Sautéed Asparagus with Lemon Butter:**
- Find instructions for sautéed asparagus with lemon butter, a refreshing and healthy side dish that complements the richness of the beef tenderloin. The lemon butter sauce adds a bright and tangy touch to the asparagus.
5. **Chocolate Truffles:**
- Treat yourself to a decadent dessert with our chocolate truffles recipe. These rich and creamy truffles are made with dark chocolate and a touch of espresso powder for an unforgettable finish to your meal.
BEEF TENDERLOIN WITH BALSAMIC SAUCE
This beef tenderloin is quick and easy to prepare-but it's special enough to serve to guests, assures our Test Kitchen staff.
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 8 servings.
Number Of Ingredients 11
Steps:
- 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 thermometer should read 135°; medium, 140°; medium-well, 145°). 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. Serve with tenderloin.
Nutrition Facts : Calories 242 calories, Fat 9g fat (3g saturated fat), Cholesterol 72mg cholesterol, Sodium 576mg sodium, Carbohydrate 6g carbohydrate (0 sugars, Fiber 0 fiber), Protein 24g protein. Diabetic Exchanges
BEEF TENDERLOIN WITH ROSEMARY-BALSAMIC REDUCTION
Beef tenderloin just gets better when topped with flavorful sauce. Wonderful dinner ready within an hour
Provided by Betty Crocker Kitchens
Categories Entree
Time 45m
Yield 6
Number Of Ingredients 11
Steps:
- Adjust oven rack to the middle position. Heat oven to 450°F.
- Rub beef with 2 tablespoons oil and sprinkle with salt. Heat 12-inch ovenproof skillet over high heat until hot. Add beef and sear on all sides until well browned.
- Place skillet in oven and roast beef 15 minutes. (If you don't have an ovenproof skillet, place beef in shallow roasting pan.) Remove from oven and flip beef. Roast 10 to 15 minutes longer or until meat thermometer inserted in center reads 135°F. Remove beef from skillet and place on warm platter. Cover tightly with foil (temperature will rise to 145°F for medium-rare).
- Place skillet (or roasting pan) over medium-high heat. Add 1 tablespoon oil and the shallots. Cook 1 to 2 minutes, stirring occasionally, until shallots brown slightly.
- Increase heat to high and add wine and vinegar. Heat to boiling. Boil uncovered 5 minutes, stirring occasionally, until reduced so about 1/4 cup liquid remains. Scrape up any browned bits from bottom of skillet, then add broth, cranberries and rosemary. Heat to boiling. Boil 5 to 7 minutes, stirring occasionally, until slightly thickened. Remove from heat and remove and discard rosemary sprig. Beat in butter, 1 piece at a time, with wire whisk, adding the next piece only after the first has been completely beaten in and melted.
- To serve, cut beef into 1 1/2-inch slices. Divide sauce among serving plates and layer slices of beef on top.
Nutrition Facts : Calories 420, Carbohydrate 7 g, Cholesterol 120 mg, Fat 1, Fiber 0 g, Protein 43 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 350 mg, Sugar 5 g, TransFat 1 g
GARLIC ROSEMARY BEEF TENDERLOIN
Cooked low + slow, this is the most perfect (and only way to cook) tenderloin! So easy, so tender, so good.
Provided by Chungah Rhee
Categories christmas
Yield 8 servings
Number Of Ingredients 11
Steps:
- To make the horseradish cream sauce, combine sour cream, mayonnaise, prepared horseradish and chives; season with salt and pepper, to taste. Set aside in the refrigerator until ready to serve. Preheat oven to 275 degrees F. Line a baking sheet with foil and coat with nonstick spray. In a small bowl, combine garlic, rosemary, thyme, 1 tablespoon salt and 1 tablespoon pepper. Using paper towels, pat tenderloin dry. Drizzle with olive oil; season with garlic mixture, gently pressing to adhere. Place tenderloin onto the prepared baking sheet. Place into oven and bake until it reaches an internal temperature of 130-135 degrees F for medium-rare, about 50 minutes to 1 hour and 15 minutes, or until desired doneness. Let rest 10 minutes before slicing. Serve immediately with horseradish cream sauce.
LINDA'S BALSAMIC REDUCTION SAUCE FOR BEEF, PORK, AND LAMB
This reduction is great with beef, pork or lamb. If you want just that little extra something to make your meal a "Gourmet Delight", make this sauce to drizzle over your meat. It's WONDERFUL and full of flavor! WOW! Please Note: If you don't like sweetness to your sauce, reduce or omit the brown sugar.
Provided by Lindas Busy Kitchen
Categories Sauces
Time 25m
Yield 6-8 serving(s)
Number Of Ingredients 6
Steps:
- In a small pan combine vinegar, sugar, rosemary, and garlic. Bring to a boil, then reduce heat to low.
- Simmer 10-15 minutes to thicken sauce, and reduce by 2/3.
- Remove crushed garlic.
- Add butter pats one at at time, mixing them each in well. (Butter gives the sauce a nice flavor and sheen).
- Drizzle sauce over prepared meat.
Nutrition Facts : Calories 100.3, Fat 5.8, SaturatedFat 3.7, Cholesterol 15.3, Sodium 46.1, Carbohydrate 12.6, Fiber 0.1, Sugar 11.8, Protein 0.2
BEEF TENDERLOIN WITH PORT-BALSAMIC SAUCE
This is so good and so simple. It took 16 minutes to reduce the liquid. After I cooked the steaks, I sauted some thick slices of white mushroom before completing the sauce.
Provided by frozenmargarita
Categories Meat
Time 16m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Boil Port and wine in heavy small saucepan until mixture is reduced to 2/3 cup, about 8 minutes. Set aside.
- Sprinkle steaks with salt and pepper. Dust with flour; shake off excess. Melt 1 tablespoon butter with oil in heavy large skillet over medium-high heat. Add steaks; cook to desired doneness, about 4 minutes per side for medium-rare. Transfer steaks to platter (do not clean skillet); tent steaks with foil to keep warm.
- Add Port mixture and vinegar to same skillet and bring to boil, scraping up any browned bits. Boil until reduced to sauce consistency, about 2 minutes. Remove from heat. Add remaining 2 tablespoons butter and whisk just until melted. Season sauce to taste with salt and pepper. Transfer steaks to plates. Spoon sauce over and serve.
Nutrition Facts : Calories 1072.9, Fat 65.3, SaturatedFat 28.5, Cholesterol 238.9, Sodium 136.3, Carbohydrate 21.9, Sugar 12.7, Protein 45.1
ROSEMARY BALSAMIC REDUCTION
This sauce is recommended over beef tenderloin, but would also be great over lamb, pork or even grilled veggies!!! This sauce can be prepared ahead of time and simply warmed up in the microwave when it's time to serve. Fast and easy. Recipe from Dierberg's Everybody Cooks Sept 2002 edition.
Provided by januarybride
Categories < 15 Mins
Time 14m
Yield 1/2 cup, 4 serving(s)
Number Of Ingredients 4
Steps:
- In a small saucepan over medium-high heat, heat oil.
- Add shallots and cook 1-2 min until soft.
- Stir in vinegar and rosemary and cook 10 minutes or until reduced to approx 1/2 cup.
Tips:
- To ensure the beef tenderloin cooks evenly, bring it to room temperature before searing.
- Use a meat thermometer to check the internal temperature of the beef tenderloin. It should reach 135°F (57°C) for medium-rare, 145°F (63°C) for medium, and 155°F (68°C) for medium-well.
- Let the beef tenderloin rest for 10-15 minutes before slicing. This will allow the juices to redistribute and result in a more tender and flavorful steak.
- Make sure the rosemary sprigs are fresh and fragrant. Dried rosemary will not provide the same flavor.
- Use a good quality balsamic vinegar for the reduction. A cheap balsamic vinegar will not have the same depth of flavor.
- Reduce the balsamic vinegar until it is thick and syrupy. This will help it adhere to the beef tenderloin.
- Serve the beef tenderloin with the rosemary balsamic reduction immediately. The reduction will start to thicken as it cools.
Conclusion:
This beef tenderloin with rosemary balsamic reduction is a delicious and elegant dish that is perfect for a special occasion. The beef is tender and flavorful, and the rosemary balsamic reduction adds a touch of sweetness and acidity. This dish is sure to impress your guests!
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