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Brennans Market

Brennan's Market

Wisconsin's Premier Market for Outstanding Flavor!

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Main Course

Beef Filets with Pomegranate-Pinot Sauce

Serving Size:Serves 4


  • 4 (4-ounce) beef tenderloin steaks, trimmed
  • 3/8 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper, divided
  • cooking spray
  • 1 Tablespoon minced shallots
  • 1/3 cup Pinot Noir, Cooper Station or South Island
  • 1/3 cup Pomesmart Pomegranate Juice
  • 1/3 cup fat-free, lower-sodium beef broth
  • 1 thyme sprig
  • 1 1/2 Tablespoons chilled butter, cut into small pieces



This recipe gives you rich, comforting flavors of fall in just 20 minutes!


Heat a large heavy skillet over medium-high heat. Sprinkle steaks evenly with salt and 1/4 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 1/4 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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