Seared Rosemary Beef Tenderloins

Serves 4

12 oz beef, tenderloin, trimmed, raw, (4 steaks about 1 inch thick)
1/4 tsp table salt
1/4 tsp black pepper, freshly ground
1 Tbsp rosemary, chopped
2 Tbsp shallot, minced
2 cloves garlic, minced
1/4 cup(s) wine, Madeira (I didn't have any red wine, so I omitted this)
14 oz canned beef broth, reduced sodium
1 Tbsp light butter

1. Preheat grill.

2. Sprinkle steaks with salt and pepper. Add steaks to grill; cook 4 minutes each side, or until done. Transfer beef to a serving platter; cover and keep warm.

3. Heat a small saucepan over medium-low heat; add rosemary, shallot and garlic to pan. Cook, stirring constantly, 30 seconds. Add wine and broth; bring to a boil over high heat. Cook, stirring often, 10 minutes or until reduced to 1⁄3 cup. Remove from heat; stir in butter.

Serve rosemary broth over beef. Served with crusty French bread, roasted potatoes and grilled asparagus.

Results: This wasn't "bad" in anyway, but really, does a good steak need ANYTHING on top of it? It was good, but we love grilled steak in this house so much, that the effort to make the sauce was sort of wasted. (The sauce was really good with the bread though!)