Ingredients
Scale
- 1 pound beef tenderloin, cut into medallions
- Salt and pepper to taste
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 tablespoon fresh rosemary, chopped
- 1 cup beef broth
- 1 tablespoon balsamic vinegar
Instructions
- Season the beef medallions with salt and pepper. This step is crucial for enhancing the natural flavors of the beef.
- Heat olive oil in a skillet over medium-high heat. Use a quality skillet to ensure even heat distribution.
- Add the medallions to the skillet and sear for 3-4 minutes on each side until browned. This creates a delicious crust and locks in the juices.
- Introduce the minced garlic and chopped rosemary into the skillet, cooking for an additional 1-2 minutes. This step infuses the beef with aromatic flavors.
- Pour in the beef broth and balsamic vinegar, bringing the mixture to a simmer. This forms a rich sauce that will accompany the medallions.
- Cook for 5 more minutes, allowing the flavors to meld together. The sauce should slightly reduce, intensifying its taste.
- Serve warm with the pan sauce drizzled over the medallions. Presentation is key, so consider garnishing with a sprig of rosemary.
Nutrition
- Serving Size: one normal portion
- Calories: 250
- Fat: 15g
- Carbohydrates: 2g
- Protein: 30g