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Beef Tenderloins in Wine Sauce

Yield 2 servings (serving size: 1 steak and 2 tablespoons sauce)
Prep: 1 minute; Cook: 14 minutes. You can use an additional 1/4 cup beef broth in place of the wine.

Ingredients

  • 1/4 cup low-sodium beef broth
  • 1/4 cup ruby port or other sweet red wine
  • 3/4 teaspoon all-purpose flour
  • 1/2 teaspoon Worcestershire sauce
  • 1/2 teaspoon Dijon mustard
  • 1/4 teaspoon salt
  • 1/4 teaspoon coarsely ground black pepper
  • Cooking spray
  • 1/2 teaspoon butter
  • 2 (4-ounce) beef tenderloin steaks, trimmed (1 to 1 1/4 inch thick)

Nutrition Information

  • calories 195
  • caloriesfromfat 44 %
  • fat 9.5 g
  • satfat 3.8 g
  • monofat 3.5 g
  • polyfat 0.4 g
  • protein 24.2 g
  • carbohydrate 1.7 g
  • fiber 0.1 g
  • cholesterol 73 mg
  • iron 3.4 mg
  • sodium 459 mg
  • calcium 13 mg

How to Make It

  1. Combine first 7 ingredients, whisking to dissolve flour.

  2. Coat a medium nonstick skillet with cooking spray; add butter. Place over medium-high heat until hot. Add steaks, and cook 4 minutes on each side or to desired degree of doneness. Transfer steaks to a plate; keep warm.

  3. Whisk broth mixture; add to pan. Bring to a boil; cook 1 minute or until reduced to 1/4 cup, scraping pan to loosen browned bits. Serve sauce over steaks.

Cooking Light Superfast Suppers