Serve with quartered red potatoes tossed with olive oil, minced garlic, pepper, and salt, and cooked covered in the microwave for about 15 minutes.
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)
How to Make It
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.
A quick dish to pull together with a really elegant feel from the cream sauce - loved the hints of licorice from the tarragon in combination with the tangy mustard. I recommend doubling the sauce, because you will want more per serving!