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Beef Tenderloin Steaks With Red Wine-Tarragon Sauce
At a Glance
- Prep
- 10 minutes
- Cook
- 12 minutes
- Total
- 20 min
- Servings
- 2.00 serving(s)
Categories
- Main
Cuisine
- American
Cooking Method
- pan fry
Difficulty
- Easy
Dietary
- None
Servings & Nutrition
Original recipe serves 2. Current scale: 1x.
Nutrition and servings are approximate based on the ingredient list. Please verify for dietary or medical needs.
This recipe for Beef Tenderloin Steaks With Red Wine-Tarragon Sauce brings together 1/4 cup low sodium beef broth, 1/4 cup dry red wine, 1/2 teaspoon all-purpose flour in a practical dish for home cooking. It takes about 20 min to prepare and cook. It makes approximately 2 servings.
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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
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Instructions
Combine first 6 ingredients, stirring with a whisk.
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.
Remove from pan; keep warm. Add shallots to pan; sauté 1 minute. Add broth mixture; bring to a boil.
Cook until reduced to 1/4 cup (about 1 minute). Serve sauce with the steaks. Sprinkle with parsley.
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