Beef Filets with Pomegranate-Pinot Sauce

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<p>Beef Filets with Pomegranate-Pinot Sauce</p>
Photo: John Autry; Styling: Cindy Barr

This 5-star recipe gives you rich and elegant flavors in just 20 minutes. 

4 servings (serving size: 1 steak and about 2 teaspoons sauce)


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4 (4-ounce) beef tenderloin steaks, trimmed
3/8 teaspoon salt
1/2 teaspoon freshly ground black pepper, divided
Cooking spray
1 tablespoon minced shallots
1/3 cup pinot noir or burgundy wine
1/3 cup pomegranate juice
1/3 cup fat-free, lower-sodium beef broth
1 thyme sprig
1 1/2 tablespoons chilled butter, cut into small pieces


Total: 20 Minutes

1. Heat a large heavy skillet over medium-high heat. Sprinkle steaks evenly with salt and 1/4 teaspoon pepper. Coat pan with cooking spray. Add steaks to pan; cook 3 minutes on each side or until desired degree of doneness. Remove steaks from pan; keep warm.

2. Add shallots to pan; sauté 30 seconds. Add remaining 1/4 teaspoon pepper, wine, juice, broth, and thyme sprig; bring to a boil. Cook 7 minutes or until reduced to about 3 tablespoons. Remove from heat; discard thyme sprig. Add butter to sauce, stirring until butter melts. Serve sauce with steaks.

Created date

August 2010

Nutritional Information

Calories 227
Fat 12.3 g
Satfat 5.7 g
Monofat 4.2 g
Polyfat 0.5 g
Protein 24 g
Carbohydrate 3.8 g
Fiber 0.1 g
Cholesterol 82 mg
Iron 3.4 mg
Sodium 354 mg
Calcium 15 mg