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

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

Lorrie Hulston Corvin
Recipe by Cooking Light September 2002

Gallery

Credit: Becky Luigart-Stayner; Jan Gautro

Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

213 calories; calories from fat 46%; fat 11g; saturated fat 4.2g; mono fat 4.3g; poly fat 0.5g; protein 23.8g; carbohydrates 3.2g; fiber 0g; cholesterol 73mg; iron 3.1mg; sodium 318mg; calcium 27mg.
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