Becky Luigart-Stayner; Jan Gautro
6 servings (serving size: 1 steak and 1 tablespoon 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.

How to Make It

Step 1

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.

Step 2

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.

Ratings & Reviews

rstarrlemaitre's Review

September 25, 2011
A quick dish to pull together with a really elegant feel from the cream sauce - loved the hints of licorice from the tarragon in combination with the tangy mustard. I recommend doubling the sauce, because you will want more per serving!

sharilou's Review

October 16, 2009
I did a recipe search looking for an alternative to tenderloin with Bearnaise, and boy did this recipe fit the bill! Creamy, flavorful, and guest-worthy for sure. I may never make Bearnaise again!