Beef Tenderloin With Mustard-Tarragon Cream Sauce

Submitted by Lizzie_Rodriquez

"Serve with quartered red potatoes tossed with olive oil, minced garlic, pepper, and salt, and cooked covered in the microwave for about 15 minutes."

 

• Ready In: 30mins
• Ingredients: 10
• Serves: 6

ingredients

• nonstick cooking spray
• 24 ounces beef tenderloin, 4 oz each, trimmed, 1-inch thick
• 1 1⁄2 teaspoons salt, divided
• 1⁄4 teaspoon black pepper
• 1⁄4 cup dry white wine
• 1 1⁄2 teaspoons sugar
• 1 tablespoon Dijon mustard
• 1⁄4 cup low-fat sour cream
• 1 1⁄2 teaspoons fresh tarragon, finely chopped
• fresh tarragon, sprigs

directions

1. Heat a large nonstick skillet coated with cooking spray. Sprinkle steaks with 1/4 teaspoon salt and pepper. Add steaks to pan; cook 3 minutes on each side or until desired degree of doneness. Remove from pan; keep warm.
2. Add dry white wine, sugar, and Dijon mustard to pan; bring to a boil 1 minute stirring constantly. Remove from heat. Stir in 1/4 teaspoon salt, sour cream, and chopped tarragon. Spoon sauce over warm steaks. Garnish with tarragon sprigs, if desired.

Reviews

[Queen Dana]

This was simply delicious. I added a shallot and had to use dried tarragon instead of fresh but I really enjoyed.