Beef Tenderloin Steaks With Red Wine Tarragon Sauce Recipe

Ingredients for Beef Tenderloin Steaks With Red Wine Tarragon Sauce

• Low Sodium Beef Broth
• Dry Red Wine
• All Purpose Flour
• 1/2 teaspoon salt
• Dried Tarragon
• 1/4 teaspoon black pepper
• Cooking Spray
• Beef Tenderloin Steaks
• 1/4 cup finely chopped shallots
• Fresh Parsley

How to Make Beef Tenderloin Steaks With Red Wine Tarragon Sauce

1. 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.
2. Heat a large nonstick skillet coated with cooking spray over medium-high heat.
3. Add beef tenderloin steaks (about 1 inch thick) to the hot skillet.
4. 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).
5. Remove steaks from the skillet and set aside to rest; keep warm.
6. Add 1/4 cup finely chopped shallots to the skillet.
7. Sauté for 1 minute, until softened.
8. Pour the red wine mixture into the skillet.
9. 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.
10. Taste and adjust seasoning as needed.
11. Serve the steaks immediately, generously drizzled with the red wine tarragon sauce.
12. Garnish with fresh parsley, if desired.