beef Filets with Pomegranate-Pinot sauce
By chris5863
Pomegranate seedsmake a pretty garnish
(look for convenient, ready- to ~eat seeds in the
produce section). Serve with potatowedges
- 4
Ingredients
- 4 (4 ~ounce) beef tenderloin steaks,
- trimmed
- 112 teaspoon sa lt
- 112 teaspoon freshly ground black
- pepper, d ivided
- Cooking spray
- 1 tablespoon minced shallots
- 113 cup pinal nair or burgundy wine
- 1/3 cup pomegra nate juice
- 113 cup fat-free, lower-sodium beef broth
- 1 thyme spr ig
- 1112 tablespoons chilled butter, cut into
- small pieces
Preparation
Step 1
1. Heat a large heavy skillet over
medium-high heat. Sprinkle steaks
evenly with salt and \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; saute 30
seconds.Add remaining ~ teaspoon
pepper, wine, juice, broth, and thyme
sprig ; bring to a boil. Coo~ 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 .
Yield : 4 servings (serving size: 1 steak .
and about 2 teaspoons sauce).