Beef Tenderloin Steaks with Red Wine - Tarragon Sauce

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.