This 5-star recipe gives you rich and elegant flavors in just 20 minutes.
4 (4-ounce) beef tenderloin steaks, trimmed
3/8 teaspoon salt
1/2 teaspoon freshly ground black pepper, divided
1 tablespoon minced shallots
1/3 cup pinot noir or burgundy wine
1/3 cup pomegranate juice
1/3 cup fat-free, lower-sodium beef broth
1 thyme sprig
1 1/2 tablespoons chilled butter, cut into small pieces
How to Make It
Heat a large heavy skillet over medium-high heat. Sprinkle steaks evenly with salt and 1/4 teaspoon pepper. Coat pan with cooking spray. Add steaks to pan; cook 3 minutes on each side or until desired degree of doneness. Remove steaks from pan; keep warm.
Add shallots to pan; sauté 30 seconds. Add remaining 1/4 teaspoon pepper, wine, juice, broth, and thyme sprig; bring to a boil. Cook 7 minutes or until reduced to about 3 tablespoons. Remove from heat; discard thyme sprig. Add butter to sauce, stirring until butter melts. Serve sauce with steaks.
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This is an amazing sauce - going into my "favorites" folder. I used bison steaks b/c we had them on hand, and the only change I had was to add a handful (1/4c?) of fresh pomegranate seeds to the sauce once cooked (Trader Joe's sells them already peeled), which added a nice texture. LOVE!
Best steaks ever. This is now one of my husband's absolute favorite meals. We tried it first last year, and this is our go-to date night, special occasion choice for dinner. I use POM juice, serve it with fresh green beans and baked sweet potatoes. You'd never guess this is a "cooking light" recipe. Perfect.
Great sauce, super-easy. We rested the cooked steaks for 15min then added the accumulated juices to the saucepan. Otherwise made all to recipe. Gorgeous presentation, great flavors. Served with CL's sauteed brussels sprouts & bacon.
This was a great simple recipe. The sauce was nice company to the rich, tender steak. I will definitely be making this again only I will grill the steaks... adding a little flavor kick to the recipe :)
Ditto to all rave reviews. I used a jar of pomegranate juice (not wanting the hassle of working with the real fruit, though I agree that the presentation would be better with the seeds). I used a malbec instead of pinot noir - and agree that many varieties of red wine will work well. Served with gnocchi and green beans. Simple yet elegant!
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