Beef Tenderloin Steaks with Red Wine-Tarragon Sauce

By Judy1

If these steaks are cut from a whole tenderloin, ask the butcher to cut them about an inch thick from the middle portion. Packaged beef tenderloin steaks are often labeled "filet mignon."

Ingredients

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

Details

Servings 1

Preparation

Step 1

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.