Pan-Seared Beef Tenderloin

Generously season beef all over with salt and pepper. Heat a large drizzle of oil in a large pan over medium-high heat. Once oil is shimmering, add seasoned beef and cook until a browned crust begins to form on one side, 4-6 minutes. Flip and cook to desired doneness, 3-6 minutes more. Turn off heat; remove beef from pan and set aside to rest. Leaving browned bits in the bottom of the pan, carefully pour out any excess fat.

Heat another drizzle of oil in same pan over medium heat. Add shallot and rosemary. Cook until fragrant, 15-30 seconds. Add vinegar, demi-glace, preserves, and ⅓ cup water. Whisk until combined, then bring mixture to a simmer. Cook until thickened, 3-5 minutes. Remove pan from heat. Stir in 2 TBSP butter into sauce until melted. Season with salt and pepper.