Beef Filets with Pomegranate-Pinot Sauce |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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This 5-star recipe gives you rich and elegant flavors in just 20 minutes. Pomegranate seeds make a pretty garnish (look for convenient, ready-to-eat seeds in the produce section). Serve with roasted potatoes for a complete meal. Ingredients:
4 (4-ounce) beef tenderloin steaks, trimmed |
3/8 teaspoon salt |
1/2 teaspoon freshly ground black pepper, divided |
cooking spray |
1 tablespoon minced shallots |
1/3 cup pinot noir or burgundy wine |
1/3 cup pomegranate juice |
1/3 cup fat-free, lower-sodium beef broth |
1 thyme sprig |
1 1/2 tablespoons chilled butter, cut into small pieces |
Directions:
1. Heat a large heavy skillet over medium-high heat. Sprinkle steaks evenly with salt and 1/4 teaspoon pepper. Coat pan with cooking spray. Add steaks to pan; cook 3 minutes on each side or until desired degree of doneness. Remove steaks from pan; keep warm.
2. Add shallots to pan; sauté 30 seconds. Add remaining 1/4 teaspoon pepper, wine, juice, broth, and thyme sprig; bring to a boil. Cook 7 minutes or until reduced to about 3 tablespoons. Remove from heat; discard thyme sprig. Add butter to sauce, stirring until butter melts. Serve sauce with steaks.
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