Beef Tenderloin with Mustard-Tarragon Cream Sauce

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

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Nutritional Information

Amount per serving
  • Calories: 213
  • Calories from fat: 46%
  • Fat: 11g
  • Saturated fat: 4.2g
  • Monounsaturated fat: 4.3g
  • Polyunsaturated fat: 0.5g
  • Protein: 23.8g
  • Carbohydrate: 3.2g
  • Fiber: 0.0g
  • Cholesterol: 73mg
  • Iron: 3.1mg
  • Sodium: 318mg
  • Calcium: 27mg

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

  1. 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.
  2. 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.
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