Good: Beef tenderloin braised in three wines

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Choose a heavy braising pan that will hold the tenderloin. Put in the olive oil and garlic and place over medium high heat. Sauté until lightly browned then discard the garlic.

Step 2

Please the tenderloin in the pan and brown.

Step 3

Add the wines and vinegar. Let the liquid bubble one minute to evaporate the alcohol. Season with salt and pepper and add the rosemary. Lower the heat to a moderate simmer and cover. For a tenderloin that is 2 inches across at its thickest point cook 20 minutes for rare to medium rare or 25 for medium.

Step 4

When done, transfer a serving platter and raise the heat to reduce the sauce until thick enough to coat a spoon. Slice the meat at the table and pass the sauce to pour over the meat.