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Beef Filets with Pomegranate-Pinot Sauce

Beef Filets with Pomegranate-Pinot Sauce
Photo: John Autry; Styling: Cindy Barr
Total time 20 mins
Yield

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

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

Ingredients

  • 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

Nutrition 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

How to Make It

  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.

Cook's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.