Beef Filets with Pomegranate-Pinot Sauce


  • 1 ½ tablespoons chilled butter, cut into small pieces
  • 1 thyme sprig
  • 1/3 cup fat-free, lower-sodium beef broth
  • 1/3 cup pomegranate juice
  • 1/3 cup pinot noir or burgundy wine
  • 1 tablespoon minced shallots
  • Cooking spray
  • + 3 more ingredients
    • ½ teaspoon freshly ground black pepper, divided
    • 3/8 teaspoon salt
    • 4 (4-ounce) beef tenderloin steaks, trimmed

1. 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. 2. Add shallots to pan; sauté 30 secon...

View full recipe at SpringPad


Best Wine Deals

See More Deals

Snooth Media Network