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

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

Details

Servings 4

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).