Beef Tenderloin With Mustard-Tarragon Cream Sauce

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
Serves:
Units:

ingredients

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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RECIPE MADE WITH LOVE BY

@Lizzie Rodriquez
Contributor
@Lizzie Rodriquez
Contributor
"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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  1. Queen Dana
    This was simply delicious. I added a shallot and had to use dried tarragon instead of fresh but I really enjoyed.
    Reply
  2. 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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