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Beef Filets with Pomegranate-Pinot Recipe

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This recipe for Beef Filets with Pomegranate-Pinot is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 (4 oz) beef tenderloin steaks, trimmed
⅜ tsp. salt
½ tsp. freshly ground black pepper, divided
Cooking spray
1 tbl. minced shallots
⅓ cup pinot noir or burgundy wine
⅓ cup pomegranate juice
⅓ cup fat-free, lower-sodium beef broth
1 thyme sprig
1½ tbs. chilled butter, cut into small pieces
Directions:
Directions:
1. Heat a large heavy skillet over medium-high heat. Sprinkle steaks evenly with salt and ¼ tsp. 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.

2. Add shallots to pan; saute 30 seconds. Add remaining ¼ tsp. pepper, wine, juice, broth, and thyme sprig; bring to a boil. Cook 7 minutes or until reduced to about 3 tbl. Remove from heat; discard thyme sprig. Add butter to sauce, stirring until butter melts. Serve sauce with steaks.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
About 20 mintues
Personal Notes:
Personal Notes:
These beef filets are a great fall meal - upscale comfort food. Seems really fancy, but it really does only take 20 minutes (accompanying potatoes might take a little longer). A dish that easily impresses, but is hard to mess up.

 

 

 

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