Beef Tenderloin Steaks with Red Wine Tarragon Sauce

Beef Tenderloin Steaks with Red Wine Tarragon Sauce

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • ¼

    cup low-salt beef broth

  • ¼

    cup dry red wine

  • ½

    teaspoon all-purpose flour

  • ¼

    teaspoon salt

  • ¼

    teaspoon dried tarragon

  • teaspoon black pepper

  • Cooking spray

  • 2

    (4-ounce) beef tenderloin steaks

  • 2

    tablespoons chopped shallots

  • teaspoon chopped fresh parsley

Directions

teaspoon chopped fresh parsley Combine first 6 ingredients, stirring with a whisk. 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. 2 servings Calories: 228


Nutrition

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