| Servings |
servings
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Ingredients
- 1/4 cup Beef Broth low-salt
- 1/4 cup Dry Red Wine
- 1/2 teaspoon all-purpose Flour
- 1/4 teaspoon Salt
- 1/4 teaspoon Tarragon dried
- 1/8 teaspoon Black Pepper
- Cooking Spray
- 2 4-ounce Beef Tenderloin Steaks
- 2 tablespoons Shallots chopped
- 1 teaspoon Parsley chopped fresh
Ingredients
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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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