Beef Tenderloin With Mustard-Tarragon Cream Sauce |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 6 |
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Serve with quartered red potatoes tossed with olive oil, minced garlic, pepper, and salt, and cooked covered in the microwave for about 15 minutes. 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 |
Directions:
1. 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.
2. 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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