Beef Tenderloin with Mustard-Tarragon Cream Sauce

Beef Tenderloin with Mustard-Tarragon Cream Sauce
Photo by Becky Luigart-Stayner

Ingredients

  • ¼ cup fat-free sour cream
  • ¼ cup fat-free sour cream
  • ½ teaspoon salt, divided
  • ½ teaspoon salt, divided
  • Tarragon sprigs (optional)
  • Tarragon sprigs (optional)
  • ¼ teaspoon black pepper
  • + 13 more ingredients
    • ¼ teaspoon black pepper
    • 1 ½ teaspoons finely chopped fresh tarragon
    • 1 ½ teaspoons finely chopped fresh tarragon
    • 1 tablespoon Dijon mustard
    • 1 tablespoon Dijon mustard
    • 6 (4-ounce) beef tenderloin steaks, trimmed (1 inch thick)
    • Cooking spray
    • ¼ cup dry white wine
    • 1 ½ teaspoons sugar
    • 6 (4-ounce) beef tenderloin steaks, trimmed (1 inch thick)
    • Cooking spray
    • ¼ cup dry white wine
    • 1 ½ teaspoons sugar

Heat a large nonstick skillet coated with cooking spray over medium-high heat. Sprinkle steaks with 1/4 teaspoon salt and pepper. Add steaks to pan; cook 3 minutes on each side or until desired degree of doneness. Remove from pan; keep warm. Add dry white wine, sugar, and Dijon mustard to pan; br...

View full recipe at My Recipes

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