Easy yummy recipe...

You can never go wrong with tenderloin tips, can you?. For our anniversary dinner I decided to make up a recipe and it turned out great!.

Rosemary Port Tenderloin Tips

1 Tenderloin Tip
2-3 Shallots, minced
3-4 Rosemary Sprigs, chopped
3-4 Garlic tooth, minced
Port (about 1/2 cup)
Olive Oil
1 tsp brown sugar
S&P

Season tip with S&P and heat the olive oil in a pan until almost smoking (make sure it's hot!). Brown the meat in all sides, about 1-2 minutes on each side. Transfer to a plate and reduce the heat. Sautee the shallots with garlic and after a couple of minutes de-glaze the pan with the Port. Add the chopped rosemary, S&P to taste and a little bit of brown sugar. Let it cook for a minute or so and return the meat to the pan. The heat should now be medium low. You can cover the pan and after about 3-4 minutes flip it cover again and cook until desired doneness. We like ours medium and that was about 10-15 minutes in low/medium heat.



I served it with a simple salad with Olive oil/Balsamic dressing (arugula, watercress, tomatoes, avocados and red onion). On the side we also had garlic roasted baby potatoes....yummm!



In the interest of full disclosure, there also was a rack of lamb (mustard crusted)...my very first rack and well, maybe my last (at least with that recipe). I wasn't impressed so I'm pretending that never happened and not showing it off.

Since our anniversary feel on a Sunday, we went out Saturday night and had dinner at home Sunday...so it was a weekend long celebration ;)

Running update: Not feeling my foot is doing well lately so I haven't ran since Saturday. Just playing it by ear for now!