I admit it… I thoroughly enjoy a quality filet every now and again, and when paired with a fine red wine, it’s one of my favorite meals. I came across this recipe from Cooking Light, and after reading the rave reviews, I just had to try it. I’m not a huge fan of plain pomegranate juice, but knew when mixed with the other ingredients, it would yield an amazing sauce. And I was right! You can serve this dish with a small side salad or greens, and roasted potatoes, a sweet potato (or yam), my delicious cheese grits, or your favorite side. Don’t be weary of cooking the beef in a skillet… it came out excellent, but feel free to grill or broil your filet.
- 4 (4-oz.) beef tenderloin steaks, trimmed
- 3/8 tsp salt
- 1/2 tsp freshly ground black pepper, divided
- Cooking spray
- 1 tbsp minced shallots
- 1/3 cup pinot noir or burgundy wine
- 1/3 cup pomegranate juice
- 1/3 cup fat-free, lower-sodium beef broth
- 1 thyme sprig
- 1 1/2 tbsp chilled butter, cut into small pieces (you can omit the butter if you desire)
- 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. (I wrap them up in aluminum foil)
- Add shallots to pan; sauté 30 seconds.
- Add remaining 1/4 tsp 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.
Source: Cooking Light