Extra-Virgin Olive Oil (1 Tbsp)
Beef Tenderloin (6.5 oz)
Red Wine (1/2 cup)
into the pan, turn on high.
Carrots (1 cup)
Fresh Rosemary (1 Tbsp)
Cover pressure cooker, bring to steaming point and cook for 3 minutes.
Open pan and let the juice reduce. Serve with
Fresh Parsley (1/2 Tbsp)