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."
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
2 (4-ounce) beef tenderloin steaks
2 tablespoons chopped shallots
1 teaspoon chopped fresh parsley
How to Make It
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.
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