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Photography: Randy Mayor; Styling: Jan Gautro Photo by: Photography: Randy Mayor; Styling: Jan Gautro

Beef Tenderloin Steaks with Red Wine-Tarragon Sauce

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."

Cooking Light OCTOBER 2003

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

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.

Nutritional Information

Amount per serving
  • Calories: 228
  • Calories from fat: 42%
  • Fat: 10.6g
  • Saturated fat: 4.1g
  • Monounsaturated fat: 4.2g
  • Polyunsaturated fat: 0.4g
  • Protein: 24g
  • Carbohydrate: 2.9g
  • Fiber: 0.2g
  • Cholesterol: 72mg
  • Iron: 3.3mg
  • Sodium: 358mg
  • Calcium: 16mg
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Beef Tenderloin Steaks with Red Wine-Tarragon Sauce recipe

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