View cart background image
Free Shipping Over $49
Get Timely and Delicious Recipe Updates Shopping Ideas For You

Pan-Roasted Beef

Source: Burt Wolf's Table
Recipe Add to Fav Save Recipe View Fav view my favorites Email Friend email recipe to a friend
Rate/Review this Recipe
Active Time:  20 Minutes
Total Time:  45 Minutes
  Makes 4 servings
3 tablespoons olive oil
1 1/2 pounds filet mignon, tied
1/4 cup diced carrot
1/4 cup diced onion
1/4 cup diced turnip
1/4 cup diced celery
1/4 cup diced potato
2 large cloves garlic, minced
1 tablespoon chopped rosemary
1/4 cup port wine
3/4 cup beef broth
Salt and freshly ground pepper, to taste
Preheat the oven to 350 degrees F.

In a small oven-proof sauté pan over high heat, warm 2 tablespoons of the oil. When hot, add the beef and cook for 5 to 7 minutes on all sides, or until nicely browned. Place the pan in the oven and cook for 15 minutes.

In a medium saucepan over high heat, heat the remaining tablespoon of oil. When hot, add the vegetables, garlic, and rosemary. Add the port, scraping the bottom of the pan with a kitchen spoon. Add the beef broth and bring to a boil. Reduce heat to simmer, and cook until the vegetables are tender about 10 minutes.

Remove the beef from the pan and let rest for 10 minutes before slicing. Thinly slice the tenderloin and spoon the vegetables and sauce over the top.

Recipe reprinted by permission of Doubleday. All rights reserved.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
 Passover Feast Centerpieces
Nutrition Facts per Serving
Yield:   Makes 4 servings
Calories: 403
Fat. Total: 24g
Fiber: 1g
Carbohydrates, Total: 5g
Sodium: 120mg
% Cal. from Fat: 54%
Cholesterol: 105mg
Protein: 37g
Save Recipe Send to Friend Similar Recipes
Recipe error? Contact customer service.
McAfee Secure sites help keep you safe from identity theft, credit card fraud, spyware, spam, viruses and online scams 


Price Match Guarantee
Satisfaction Guarantee
Shopping Rewards


Who doesn't? Get recipes now.