Heat up Extra-Virgin Olive Oil (1 Tbsp) and Beef Tenderloin (6.5 oz) on medium-high.
2.
Pour the Red Wine (1/2 cup) into the pan, turn on high.
3.
Add Carrots (1 cup) and Fresh Rosemary (1 Tbsp).
4.
Cover pressure cooker, bring to steaming point and cook for 3 minutes.
5.
Open pan and let the juice reduce. Serve with Fresh Parsley (1 tsp).
Nutrition Per Serving
CALORIES
729
FAT
47.0 g
PROTEIN
36.9 g
CARBS
17.9 g
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