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Beef Tenderloin with Balsamic Sauce

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Total Time
Prep: 10 min. + chilling Bake: 50 min. + standing

By Taste Of Home Editorial Team

Recipe by Taste of Home Test Kitchen

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Jun. 27, 2023

This beef tenderloin is quick and easy to prepare—but it's special enough to serve to guests, assures our Test Kitchen staff.

Test Kitchen Approved

Beef Tenderloin with Balsamic Sauce

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Yield: 8 servings
Prep: 10 min
Cook: 50 min
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Ingredients

  • 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)
  • sauce:
    • 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
Text Ingredients

Directions

  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 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.
  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.

Nutrition Facts

3 ounce-weight: 242 calories, 9g fat (3g saturated fat), 72mg cholesterol, 576mg sodium, 6g carbohydrate (0 sugars, 0 fiber), 24g protein. Diabetic Exchanges: 3 lean meat, 1 fat.
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