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Beef Filets with Pomegranate-Pinot Sauce Recipe

   
 

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     Beef Filets with Pomegranate-Pinot Sauce

Category   Entrees - Maindishes
Sub Category   None
Servings   4
Ingredients
4 (4 oz) beef tenderloin steaks, trimmed
1/2 tsp salt
1/2 tsp freshly ground black pepper, divided
cooking spray
1 tbsp minced shallots
1/3 cup pinot noir or burgundy wine
1/3 cup pomegranate juice
1/3 cup fat-free low-sodium beef broth
1 thyme sprig
 
1 and 1/2 tbsp chilled butter, cut into small pieces
Instructions
Heat a large heavy skillet over medium-high heat. Sprinkle steaks evenly with salt and 1/4 tsp black 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.
Add shallots to pan; saute 30 seconds. Add remaining 1/4 tsp pepper, wine, juice, broth and thyme sprig; bring to a boil. Cook 7 minutes or until reduced to about 3 tbsps. Remove from heat; discard thyme sprig. Add butter to sauce, stirring until butter melts. Serve sauce with steaks.


Originally Submitted 3/13/2011





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