Heat up Extra-Virgin Olive Oil (1 tablespoon) and Beef Tenderloin (180 gram) on medium-high.
Pour the Red Wine (1/2 cup) into the pan, turn on high.
Add Carrot (1 cup) and Fresh Rosemary (1 tablespoon).
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 tablespoon).