Beef Tenderloin Steaks with Red Wine-Tarragon Sauce

Beef Tenderloin Steaks with Red Wine-Tarragon Sauce Recipe
Photography: Randy Mayor; Styling: Jan Gautro
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."

Yield:

2 servings (serving size: 1 steak, about 2 tablespoons sauce, and 1/2 teaspoon parsley)

Recipe from

Cooking Light

Nutritional 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

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

Preparation

Combine first 6 ingredients, stirring with a whisk.

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.

Note:

Jean Kressy,

October 2003
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