Beef Tenderloin Steaks with Red Wine-Tarragon Sauce |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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If these steaks are cut from a whole tenderloin, ask the butcher to cut them about an inch thick from the middle portion. Packaged beef tenderloin steaks are often labeled filet mignon. Ingredients:
1/4 cup low-salt beef broth |
1/4 cup dry red wine |
1/2 teaspoon all-purpose flour |
1/4 teaspoon salt |
1/4 teaspoon dried tarragon |
1/8 teaspoon black pepper |
cooking spray |
2 (4-ounce) beef tenderloin steaks |
2 tablespoons chopped shallots |
1 teaspoon chopped fresh parsley |
Directions:
1. Combine first 6 ingredients, stirring with a whisk.
2. Heat a nonstick skillet coated with cooking spray over medium-high heat. Add steaks; cook 3 minutes on each side or until desired degree of doneness. Remove from pan; keep warm. Add shallots to pan; sauté 1 minute. Add broth mixture; bring to a boil. Cook until reduced to 1/4 cup (about 1 minute). Serve sauce with the steaks. Sprinkle with parsley.
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