Beef Tenderloin with Mustard-Tarragon Cream Sauce |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 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:
cooking spray |
6 (4-ounce) beef tenderloin steaks, trimmed (1 inch thick) |
1/2 teaspoon 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 fat-free sour cream |
1 1/2 teaspoons finely chopped fresh tarragon |
tarragon sprigs (optional) |
Directions:
1. Heat a large nonstick skillet coated with cooking spray over medium-high heat. 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. Cook 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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