BEEF FILETS WITH POMEGRANATE-PINOT SAUCE

This 5-star recipe from Cooking Light gives you rich and elegant flavors in just 20 minutes and is suitable for four of your VIP guests! Serve alongside roasted potatoes and a glass of wine for a complete fancy feast.


under 13 mins
dinner

Ingredients for servings

    Filets

  • 4 steaks beef tenderloin trimmed, 4-ounce each

  • 0.375 teaspoon salt

  • 0.5 teaspoon freshly ground black pepper divided

  • Cooking spray

  • 1 tablespoon minced shallots

  • 0.33 cup pinot noir or burgundy wine

  • 0.33 cup pomegranate juice

  • 0.33 cup fat-free, lower-sodium beef broth

  • 1 thyme sprig

  • 1.5 tablespoons chilled butter cut into small pieces

Directions

  • Heat a large heavy skillet over medium-high heat. Sprinkle steaks evenly with salt and 0.25 teaspoon pepper. Coat pan with cooking spray. Add steaks to pan; cook 3 minutes on each side or until desired degree of doneness. Remove steaks from pan; keep warm.

  • Add shallots to pan; sauté 30 seconds. Add remaining 0.25 teaspoon pepper, wine, juice, broth, and thyme sprig; bring to a boil. Cook 7 minutes or until reduced to about 3 tablespoons. Remove from heat; discard thyme sprig. Add butter to sauce, stirring until butter melts. Serve sauce with steaks

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