Prep: 1 minute; Cook: 14 minutes. You can use an additional 1/4 cup beef broth in place of the wine.
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
1/2 teaspoon butter
2 (4-ounce) beef tenderloin steaks, trimmed (1 to 1 1/4 inch thick)
How to Make It
Combine first 7 ingredients, whisking to dissolve flour.
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.
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.