Beef Tenderloin Steaks with Red Wine-Tarragon Sauce Recipe Print Page

Options

Format:

Full Page
3 x 5 card
4 x 6 card

Include:

Nutritional Info
Advertisement
Grocery Deals

See more

Dinner Recipes

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

Search for Recipes by Nutrition Data

Go to full version of

Beef Tenderloin Steaks with Red Wine-Tarragon Sauce recipe