Ingredients for Beef Tenderloin Steaks With Red Wine Tarragon Sauce
- Low Sodium Beef Broth
- 1/4 cup dry red wine
- All Purpose Flour
- 1/2 teaspoon salt (plus more to taste)
- 2 tablespoons dried tarragon
- 1/4 teaspoon black pepper (plus more to taste)
- Cooking spray (for coating skillet)
- Beef tenderloin steaks (about 1 inch thick)
- 1/4 cup finely chopped shallots
- Fresh parsley (for garnish, if desired)
- 1 tablespoon Dijon mustard
- 1 teaspoon olive oil
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How to Make Beef Tenderloin Steaks With Red Wine Tarragon Sauce
- In a small bowl, whisk together 1/4 cup red wine, 2 tablespoons tarragon, 1 tablespoon Dijon mustard, 1 teaspoon olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
- Heat a large nonstick skillet coated with cooking spray over medium-high heat.
- Add beef tenderloin steaks (about 1 inch thick) to the hot skillet.
- Sear steaks for 3 minutes per side for medium-rare, or longer to reach your desired doneness. Use a meat thermometer to ensure accuracy (130°F for medium-rare).
- Remove steaks from the skillet and set aside to rest; keep warm.
- Add 1/4 cup finely chopped shallots to the skillet.
- Sauté for 1 minute, until softened.
- Pour the red wine mixture into the skillet.
- Bring to a boil, then reduce heat and simmer until the sauce has reduced to about 1/4 cup (about 5-7 minutes), stirring occasionally.
- Taste and adjust seasoning as needed.
- Serve the steaks immediately, generously drizzled with the red wine tarragon sauce.
- Garnish with fresh parsley, if desired.
Nutrition Information (Approximate per serving)
Sodium
14 g
Sugar
0g
Fat
41g
Carbs
1g
