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Becky Luigart-Stayner; Jan Gautro Photo by: Becky Luigart-Stayner; Jan Gautro

Beef Tenderloin with Mustard-Tarragon Cream Sauce

Serve with quartered red potatoes tossed with olive oil, minced garlic, pepper, and salt, and cooked covered in the microwave for about 15 minutes.

Cooking Light SEPTEMBER 2002

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

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.

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
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Beef Tenderloin with Mustard-Tarragon Cream Sauce recipe

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