Beef Tenderloin w/ Cabernet Wine Reduction Sauce

Beef Tenderloin with Cabernet Reduction Sauce
Comments: This is an elegant and delicious meal for special occasions. Recipe and Photo courtesy of Betsey Reid, Photographer
Serves: 6
Prep Time: 15 minutes
Cooking Time: 70 minutes
Difficulty: Easy


2 cups wine, Cabernet or Merlot
1 can (14.5 ounces each) chicken broth, reduced sodium (or vegetable broth, reduced sodium)
1 can (14.5 ounces each) beef broth or vegetable broth, low sodium
2 tablespoons butter, light
1 tablespoon flour, all purpose
1 tablespoon olive oil
6 steaks, filet mignon, 6 ounces each
1/4 cup shallot(s), chopped
3 cloves garlic, fresh, chopped
1 teaspoon rosemary leaves, fresh, chopped
1/2 teaspoon salt, Kosher
1/4 teaspoon pepper, black

Preparation: In a large saucepan boil wine and broth over medium to medium high heat for about thirty minutes or until reduced to about 2 cups. Mix softened butter and flour together in a small bowl and set aside. Heat olive oil in a large skillet over medium high heat. Sprinkle and rub salt and pepper on steaks. Saute steaks until medium rare for about 4 minutes per side. Saute longer on each side if you prefer it medium well. Remove steaks to a plate and cover with foil to keep warm. Add shallots, garlic and rosemary to the skillet and stir for about 30 seconds. Add the reduced wine to the skillet and bring to a low boil while deglazing the pan. Add butter mixture and stir until smooth. Cook sauce for about 2 minutes until thickened. Serve with steaks.

Nutrition: Per Serving About: 310 calories, 11 g fat, 4.5 g saturated fat, 0 g trans fat, 35 g protein, 4 g carbohydrates, 0 g dietary fiber, 450 mg sodium; WW points plus value 6

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