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All Recipes » Beef Recipes » Beef Tenderloin Steaks with Red Wine - Tarragon Sauce () 1 Vote(s)
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Jenn
Senior Member

Posts: 337
Registered:
February 2004

Beef Tenderloin Steaks with Red Wine - Tarragon Sauce Mon, 09 February 2004 00:26
1/4 c low salt beef broth
1/4 c dry red wine
1/2 tsp all purpose flour
1/4 tsp salt
1/4 tsp dried tarragon
1/8 tsp black pepper
Cooking spray
2 (4 oz) beef tenderloin steaks
2 Tbsp chopped shallots
1 tsp chopped fresh parsley

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.

[Updated on: Tue, 10 February 2004 18:49] by Moderator

      
Jenn
Senior Member

Posts: 337
Registered:
February 2004

  Re: Beef Tenderloin Steaks with Red Wine - Tarragon Sauce Tue, 10 February 2004 23:54
2 stars. Just plain steak unless you use the sauce...the sauce was too sweet...it didn't work for me.
      
    
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