Beef Filets with Pomegranate-Pinot Sauce
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Ingredients
4 beef tenderloin steaks (4 oz each), trimmed
.38 teaspoons of salt
½ teaspoon freshly ground black pepper, divided
Cooking Spray
1 tablespoon minced shallots
a glass of pinot noir or burgundy
⅓ cup of pomegranate juice
a cup of low-fat, low-sodium beef broth
1 sprig thyme
1 ½ tablespoons chilled butter, cut into small pieces
To make
This 5-star recipe will give you a rich and elegant taste in just 20 minutes.
Preheat a large heavy skillet over medium-high heat. Sprinkle the steaks evenly with salt and 1/4 teaspoon pepper. Brush the mold with cooking spray. Transfer the steaks to the skillet; cook for 3 minutes on each side or until desired browning. Remove the steaks from the pan; keep warm.Add the shallots to the skillet; simmer for 30 seconds. Add the remaining 1/4 teaspoon pepper, wine, juice, broth, and thyme sprig; bring to a boil. Cook for 7 minutes or until reduced to about 3 tablespoons. Remove from the heat; discard the thyme sprig. Add the butter to the sauce, stirring until the butter melts. Serve the sauce with the steaks.
Preheat a large heavy skillet over medium-high heat. Sprinkle the steaks evenly with salt and 1/4 teaspoon pepper. Brush the mold with cooking spray. Transfer the steaks to the skillet; cook for 3 minutes on each side or until desired browning. Remove the steaks from the pan; keep warm.Add the shallots to the skillet; simmer for 30 seconds. Add the remaining 1/4 teaspoon pepper, wine, juice, broth, and thyme sprig; bring to a boil. Cook for 7 minutes or until reduced to about 3 tablespoons. Remove from the heat; discard the thyme sprig. Add the butter to the sauce, stirring until the butter melts. Serve the sauce with the steaks.
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Author:Admin
Published: 11/20/2023 8:05 PM
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