Beef Tenderloins in Wine Sauce |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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Prep: 1 minute; Cook: 14 minutes. You can use an additional 1/4 cup beef broth in place of the wine. Ingredients:
1/4 cup low-sodium beef broth |
1/4 cup ruby port or other sweet red wine |
3/4 teaspoon all-purpose flour |
1/2 teaspoon worcestershire sauce |
1/2 teaspoon dijon mustard |
1/4 teaspoon salt |
1/4 teaspoon coarsely ground black pepper |
cooking spray |
1/2 teaspoon butter |
2 (4-ounce) beef tenderloin steaks, trimmed (1 to 1 1/4 inch thick) |
Directions:
1. Combine first 7 ingredients, whisking to dissolve flour.
2. Coat a medium nonstick skillet with cooking spray; add butter. Place over medium-high heat until hot. Add steaks, and cook 4 minutes on each side or to desired degree of doneness. Transfer steaks to a plate; keep warm.
3. Whisk broth mixture; add to pan. Bring to a boil; cook 1 minute or until reduced to 1/4 cup, scraping pan to loosen browned bits. Serve sauce over steaks.
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