Red Wine and Pepper Steak

What I love about learning to cook is to know more about  herbs! To be frank, I don't know what rosemary is! Taken from the book The South Beach Diet, I love this Cracked Pepper Steak even though I only used extra-virgin oil and didn't add butter/spread. It's easy to prepare! When I bought the steak, the red wine and pepper sauce packet is already added so I didn't add any red wine like the original recipe.

1 tablespoon cracked black pepper
1/2 teaspoon dried rosemary
2 beef tenderloins ( I used 5 small pieces)
1 tablespoon extra-virgin olive oil
1/4 cup dry red wine
dash of salt (optiona)

Combine the cracked black pepper and the rosemary in a large bowl. Coat both sides of the steak with the mixture. In a pan, heat oil and cook the steak over medium to medium high heat until the steak is cooked the way you prefer it. ( I like mine medium well). Remove the steak from the pan and cover to keep them warm. Add the redwine sauce (or brandy) to the pan and bring to a boil over high heat, scraping particles from the bottom of the pan. Boil until the liquid is reduced to half. Spoon the sauce over the steaks.