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Tenderloin Steaks with Merlot Sauces Start to Finish: 30 minutes; Makes 4 servings 1 to 2 teaspoons cracked black pepper 4 beef tenderloin steaks, cut 1-inch thick (1 to 1¼ pounds total) 1 tablespoon olive oil ½ cup finely chopped onion 1 medium shallot, finely chopped 1 tablespoon snipped fresh thyme or 1 teaspoon dried thyme, crushed ½ cup Merlot or other dry red wine or lower-sodium beef broth 2 tablespoons lower-sodium beef broth or water 1 tablespoon balsamic vinegar 1/8 teaspoon salt Step 1: Use your fingers to press pepper onto all sides of the steaks. In a large skillet heat oil over medium heat. Add steaks to skillet; cook until desired doneness, turning once. Allow 10 to 13 minutes for medium-rare doneness (145°F) to medium doneness (160°F). Transfer steaks to a serving platter; keep warm. Step 2: For sauce, add onion, shallot, and dried thyme (if using) to drippings in skillet. Cook and stir for 4 to 6 minutes or until onion is tender. Add Merlot and broth. Bring to boiling; reduce heat. Boil gently for 3 to 5 minutes or until mixture is reduced by about half. Stir in balsamic vinegar, salt, and fresh thyme (if using). Spoon sauce over steaks. Makes 4 wervings. Nutrition Facts (per serving): 249 calories; 12 g total fat (4 g sat. fat); 70 mg cholesterol; 24 g protein; 5 g carbohydrate; 1 g fiber; 142 mg sodium
From Better Homes and Gardens |