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Beef Tenderloin Steaks with Red Wine-Tarragon Sauce


I love these delicious tenderloin steaks! They are great on the grill or in the oven, and a treat all year long.

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Rate this recipe 4.4/5 (16 Votes)


  • 1/4 cup 1/4 cup low-salt beef broth
  • 1/4 cup 1/4 cup dry red wine
  • 1/2 teaspoon 1/2 teaspoon all-purpose flour
  • 1/4 teaspoon 1/4 teaspoon salt
  • 1/4 teaspoon 1/4 teaspoon dried tarragon
  • 1/8 teaspoon 1/8 teaspoon black pepper
  • Cooking spray
  • 2 (4-ounce) 2 (4-ounce) beef tenderloin steaks
  • 2 tablespoons 2 tablespoons shallots, chopped
  • 1 teaspoon 1 teaspoon fresh parsley, chopped


Servings 2
Preparation time 10mins
Cooking time 20mins
Adapted from


Step 1

Combine beef broth, red wine, flour, salt, tarragon, and black pepper, stirring with a whisk.

Heat a nonstick skillet coated with cooking spray over medium-high heat. Add steaks and 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.

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