Beef Tenderloin Steaks with Red Wine-Tarragon Sauce

By á-3664

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

Ingredients

• 1/4cup1/4 cup low-salt beef broth
• 1/4cup1/4 cup dry red wine
• 1/2teaspoon1/2 teaspoon all-purpose flour
• 1/4teaspoon1/4 teaspoon salt
• 1/4teaspoon1/4 teaspoon dried tarragon
• 1/8teaspoon1/8 teaspoon black pepper
• Cooking spray
• 2(4-ounce)2 (4-ounce) beef tenderloin steaks
• 2tablespoons2 tablespoons shallots, chopped
• 1teaspoon1 teaspoon fresh parsley, chopped

Preparation

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.