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Beef Filets with Pomegranate-Pinot Sauce

Adapted By Brennan's 27 Sep 2018

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

1/3 cup Pomesmart Pomegranate Juice

1/3 cup beef broth

1 thyme sprig

1 1/2 Tablespoons chilled butter, cut into small pieces

Adapted From:

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; saute 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.