Cooking Instructions
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Step 1
Heat up
Extra-Virgin Olive Oil (1 Tbsp)
and
Beef Tenderloin (6.5 oz)
on medium-high.
Step 2
Pour the
Red Wine (1/2 cup)
into the pan, turn on high.
Step 3
Add
Carrots (1 cup)
and
Fresh Rosemary (1 Tbsp)
.
Step 4
Cover pressure cooker, bring to steaming point and cook for 3 minutes.
Step 5
Open pan and let the juice reduce. Serve with
Fresh Parsley (1/2 Tbsp)
.
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