Beef Tenderloin Steaks With Red Wine-Tarragon Sauce

Cooking Light. October 2003. This is for DH.

• Ready In: 20 mins
• Serves: 2

Ingredients

• 1⁄4 cup low sodium beef broth
• 1⁄4 cup dry red wine
• 1⁄2 teaspoon all-purpose flour
• 1⁄4 teaspoon salt
• 1⁄4 teaspoon dried tarragon
• 1⁄8 teaspoon black pepper
•  cooking spray
• 2 (4 ounce)  beef tenderloin steaks
• 2  tablespoons  chopped shallots
• 1  teaspoon  chopped fresh parsley

Directions

1. Combine first 6 ingredients, stirring with a whisk.
2. Heat a nonstick skillet coated with cooking spray over medium-high heat. Add steaks; cook 3 minutes on each side or until desired degree of doneness.
3. Remove from pan; keep warm. Add shallots to pan; sauté 1 minute. Add broth mixture; bring to a boil.
4. Cook until reduced to 1/4 cup (about 1 minute). Serve sauce with the steaks. Sprinkle with parsley.