Beef Tenderloin Steaks with Red Wine - Tarragon Sauce1/4 c low salt beef broth1/4 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. |