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
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: myrecipes.com
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.