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.


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


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)


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
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