Beef Tenderloin With Mustard-Tarragon Cream Sauce

Name: Beef Tenderloin With Mustard-Tarragon Cream Sauce
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 6 serving(s)
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

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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.

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READY IN: 30mins

SERVES: 6

UNITS: US

INGREDIENTS

Nutrition

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

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.
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.

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