Beef Tenderloins in Wine Sauce

Oxmoor House
Prep: 1 minute; Cook: 14 minutes. You can use an additional 1/4 cup beef broth in place of the wine.
2 servings (serving size: 1 steak and 2 tablespoons sauce)


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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)


Combine first 7 ingredients, whisking to dissolve flour.

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.

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.

Created date

April 2008

Nutritional Information

Calories 195
Caloriesfromfat 44 %
Fat 9.5 g
Satfat 3.8 g
Monofat 3.5 g
Polyfat 0.4 g
Protein 24.2 g
Carbohydrate 1.7 g
Fiber 0.1 g
Cholesterol 73 mg
Iron 3.4 mg
Sodium 459 mg
Calcium 13 mg