Beef Filets with Pomegranate-Pinot Sauce

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Ingredients

  • 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 or burgundy wine
  • 1/3 cup pomegranate juice
  • 1/3 cup fat-free, lower-sodium beef broth
  • 1 thyme sprig
  • 1 1/2 tablespoons chilled butter, cut into small pieces

Directions

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.

Nutrition Facts
Servings 4.0
calories 236
Total Fat 11 g 17 %
Saturated Fat 5 g 26 %
Monounsaturated Fat 0 g
Polyunsaturated Fat 0 g
Trans Fat 0 g
Cholesterol 84 mg 28 %
Sodium 333 mg 14 %
Potassium 485 mg 14 %
Total Carbohydrate 4 g 1 %
Dietary Fiber 0 g 1 %
Sugars 3 g
Protein 25 g 51 %
Vitamin A 4 %
Vitamin C 1 %
Calcium 3 %
Iron 13 %