Beef Tenderloin With Mustard-Tarragon Cream Sauce

READY IN: 30mins
Recipe 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.

Top Review by Queen Dana

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

Ingredients Nutrition

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.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a