Beef Tenderloin with Mustard-Tarragon Cream Sauce

Beef Tenderloin with Mustard-Tarragon Cream Sauce Recipe
Becky Luigart-Stayner; Jan Gautro
Serve with quartered red potatoes tossed with olive oil, minced garlic, pepper, and salt, and cooked covered in the microwave for about 15 minutes.

Yield:

6 servings (serving size: 1 steak and 1 tablespoon sauce)

Recipe from

Cooking Light

Nutritional Information

Calories 213
Caloriesfromfat 46 %
Fat 11 g
Satfat 4.2 g
Monofat 4.3 g
Polyfat 0.5 g
Protein 23.8 g
Carbohydrate 3.2 g
Fiber 0.0 g
Cholesterol 73 mg
Iron 3.1 mg
Sodium 318 mg
Calcium 27 mg

Ingredients

Cooking spray
6 (4-ounce) beef tenderloin steaks, trimmed (1 inch thick)
1/2 teaspoon salt, divided
1/4 teaspoon black pepper
1/4 cup dry white wine
1 1/2 teaspoons sugar
1 tablespoon Dijon mustard
1/4 cup fat-free sour cream
1 1/2 teaspoons finely chopped fresh tarragon
Tarragon sprigs (optional)

Preparation

Heat a large nonstick skillet coated with cooking spray over medium-high heat. Sprinkle steaks with 1/4 teaspoon salt and pepper. Add steaks to pan; cook 3 minutes on each side or until desired degree of doneness. Remove from pan; keep warm.

Add dry white wine, sugar, and Dijon mustard to pan; bring to a boil. Cook 1 minute, stirring constantly. Remove from heat. Stir in 1/4 teaspoon salt, sour cream, and chopped tarragon. Spoon sauce over warm steaks. Garnish with tarragon sprigs, if desired.

Lorrie Hulston Corvin,

Cooking Light

September 2002
My Notes

Only you will be able to view, print, and edit this note.

Add Note