Beef Filets with Pomegrante-Pinot Sauce

By japaulson

Pomegranate seeds make a pretty garnish (look for convenient, ready-to-eat seeds in the produce section). Serve with potato wedges. 20 minutes.

Nutritional Information
Calories:227
Fat:12.3g (sat 5.7g,mono 4.2g,poly 0.5g)
Protein:24g
Carbohydrate:3.8g
Fiber:0.1g
Cholesterol:82mg
Iron:3.4mg
Sodium:428mg
Calcium:15mg

Ingredients

• 4 (4-ounce) beef tenderloin steaks, trimmed
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper, divided
• Cooking spray
• 1 tablespoon minced shallots
• 1/3 cup pinot noir or burgundy wine
• 1/3 cup pomegranate juice
• 1/3 cup fat-free, lower-sodium beef broth
• 1 thyme sprig
• 1 1/2 tablespoons chilled butter, cut into small pieces

Details

Servings 4

Preparation

Step 1

1. Heat a large heavy skillet over medium-high heat. Sprinkle steaks evenly with salt and 1/4 teaspoon pepper. Coat pan with cooking spray. Add steaks to pan; cook 3 minutes on each side or until desired degree of doneness. Remove steaks from pan; keep warm.

2. Add shallots to pan; sauté 30 seconds. Add remaining 1/4 teaspoon pepper, wine, juice, broth, and thyme sprig; bring to a boil. Cook 7 minutes or until reduced to about 3 tablespoons. Remove from heat; discard thyme sprig. Add butter to sauce, stirring until butter melts. Serve sauce with steaks.