Beef Tenderloin Steaks with Red Wine-Tarragon Sauce

Rating: 3 stars
2 Ratings
  • 1 star values: 1
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 0
  • 5 star values: 1

If these steaks are cut from a whole tenderloin, ask the butcher to cut them about an inch thick from the middle portion. Packaged beef tenderloin steaks are often labeled "filet mignon."

By Jean Kressy
Recipe by Cooking Light October 2003

Gallery

Credit: Photography: Randy Mayor; Styling: Jan Gautro

Recipe Summary

Yield:
2 servings (serving size: 1 steak, about 2 tablespoons sauce, and 1/2 teaspoon parsley)
Nutrition Info
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Ingredients

Directions

  • Combine first 6 ingredients, stirring with a whisk.

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  • Heat a nonstick skillet coated with cooking spray over medium-high heat. Add steaks; cook 3 minutes on each side or until desired degree of doneness. Remove from pan; keep warm. Add shallots to pan; sauté 1 minute. Add broth mixture; bring to a boil. Cook until reduced to 1/4 cup (about 1 minute). Serve sauce with the steaks. Sprinkle with parsley.

Nutrition Facts

Per Serving:
228 calories; calories from fat 42%; fat 10.6g; saturated fat 4.1g; mono fat 4.2g; poly fat 0.4g; protein 24g; carbohydrates 2.9g; fiber 0.2g; cholesterol 72mg; iron 3.3mg; sodium 358mg; calcium 16mg.
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