Beef Filets with Pomegranate-Pinot Sauce

Photo: John Autry; Styling: Cindy Barr

This 5-star recipe gives you rich and elegant flavors in just 20 minutes. Pomegranate seeds make a pretty garnish (look for convenient, ready-to-eat seeds in the produce section). Serve with roasted potatoes for a complete meal.

Yield: 4 servings (serving size: 1 steak and about 2 teaspoons sauce)
Total:
Recipe from Cooking Light

More From Cooking Light

Recipe Time

Total: 20 Minutes

Nutritional Information

Amount per serving
  • Calories: 227
  • Fat: 12.3g
  • Saturated fat: 5.7g
  • Monounsaturated fat: 4.2g
  • Polyunsaturated fat: 0.5g
  • Protein: 24g
  • Carbohydrate: 3.8g
  • Fiber: 0.1g
  • Cholesterol: 82mg
  • Iron: 3.4mg
  • Sodium: 354mg
  • Calcium: 15mg

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

Preparation

  1. 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. 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.
Note:

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.

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