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Beef Tenderloin Steaks with Red Wine-Tarragon Sauce

Photography: Randy Mayor; Styling: Jan Gautro
Yield 2 servings (serving size: 1 steak, about 2 tablespoons sauce, and 1/2 teaspoon parsley)
If these steaks are cut from a whole tenderloin, ask the butcher to cut them about an inch thick from the middle portion. Packaged beef tenderloin steaks are often labeled "filet mignon."

Ingredients

  • 1/4 cup low-salt beef broth
  • 1/4 cup dry red wine
  • 1/2 teaspoon all-purpose flour
  • 1/4 teaspoon salt
  • 1/4 teaspoon dried tarragon
  • 1/8 teaspoon black pepper
  • Cooking spray
  • 2 (4-ounce) beef tenderloin steaks
  • 2 tablespoons chopped shallots
  • 1 teaspoon chopped fresh parsley

Nutrition Information

  • calories 228
  • caloriesfromfat 42 %
  • fat 10.6 g
  • satfat 4.1 g
  • monofat 4.2 g
  • polyfat 0.4 g
  • protein 24 g
  • carbohydrate 2.9 g
  • fiber 0.2 g
  • cholesterol 72 mg
  • iron 3.3 mg
  • sodium 358 mg
  • calcium 16 mg

How to Make It

  1. Combine first 6 ingredients, stirring with a whisk.

  2. Heat a nonstick skillet coated with cooking spray over medium-high heat. Add steaks; cook 3 minutes on each side or until desired degree of doneness. Remove from pan; keep warm. Add shallots to pan; sauté 1 minute. Add broth mixture; bring to a boil. Cook until reduced to 1/4 cup (about 1 minute). Serve sauce with the steaks. Sprinkle with parsley.