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