Combine first 6 ingredients, stirring with a whisk.
Heat in a nonstick skillet coated with cooking spray over medium-high heat. Add shallots to pan; saute 1 minutes. Add broth mixture; bring to a biol. Cook until reduced to 1/4 cup (about 1 minute).
To Freeze: Freeze steaks uncooked in freezer safe container with zip topped baggie of the broth mixture.
To Reheat: Spray nonstick pan with cooking spray and heat to medium-high. Fry steaks for 3 minutes on each side, or until desired doneness. Reheat broth mixture until hot, serve over steaks.
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Mon, 09 February 2004 00:26
Re: Beef Tenderloin Steaks with Red Wine - Tarragon Sauce
