Beef Tenderloin in Red Wine Sauce
1 cup beef stock
2/3 cup Cabernet Sauvignon*
2 tbsp. butter
1 large shallot, sliced
2 tsp. flour
2 beef tenderloin fillets (filets mignon) about 1-1/2 inches thick
Freshly ground salt to taste
Freshly ground pepper to taste
Fresh rosemary, chopped
Prep: 5 minutes, Cook: about 25 minutes, Serves: 2
2. Meanwhile, melt butter in a small skillet. Add shallot and cook over medium-low heat for 15 minutes, stirring occasionally.
3. Stir in flour and cook for 1 minute more. Add reduced stock mixture; cook and stir until slightly thickened.
4. Season beef with salt and pepper and cook on a grill over medium heat for 4 to 6 minutes per side or until desired doneness. Garnish with chopped fresh rosemary, if you like.
*Sugar content varies with different wines. If desired, add a pinch of sugar to the finished sauce.
660 calories, 32 g protein, 49 g total fat (22 g sat.), 8 g carbohydrate, <1 g fiber, 3 g sugar, 150 mg cholesterol, 1590 mg sodium, 17 points