Tenderloin Steaks With Wine-shallot Sauce

Tenderloin Steaks With Wine-shallot Sauce
Servings: 6 Prep 10 mins Cook 1 hr

Ingredients

  • Sauce:
  • 3 tablespoons butter
  • 1/2 pound shallots, thinly sliced
  • 2 cloves garlic, chopped
  • 1/2 bay leaf
  • 1/2 teaspoon dried thyme
  • 1 cup Port wine
  • 1 can (14-1/2 ounces) beef broth
  • 2 tablespoons all-purpose flour
  • 3 tablespoons water
  • Beef:
  • 6 beef tenderloin steaks (filet mignon), each 1 inch thick (about 2 pounds total)
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 tablespoon olive oil

Make It

Sauce:

1. Heat 2 tablespoons butter in large nonstick skillet over medium-low heat. Add shallots and garlic; cook 25 minutes, until golden brown, stirring, and adjusting heat to avoid burning shallots. Add bay leaf, thyme, Port and broth. Bring to boiling; then simmer for 20 minutes.

2. Combine flour and water in small jar with tight-fitting lid. Shake well; pour into skillet. Bring to boiling; cook, whisking, 2 minutes. Remove from heat. Whisk in remaining tablespoon butter. Remove bay leaf.

Steaks:

3. Season steaks with salt and pepper. Heat oil in large nonstick skillet over high heat. Add meat; cook 5 minutes per side or until desired doneness, 160 degrees F for medium. Makes 6 servings.

Nutrition Facts

Servings Per Recipe: 6; Amount Per Serving: cal. (kcal): 342, Fat, total (g): 19, chol. (mg): 104, sat. fat (g): 8, carb. (g): 9, fiber (g): , pro. (g): 32, sodium (mg): 271, Percent Daily Values are based on a 2,000 calorie diet.