Beef Tenderloin in Red Wine Sauce
1 cup beef stock
2/3 cup Cabernet Sauvignon*
2 tbsp. butter (no substitutions)
1 large shallot peeled and sliced
2 tsp. flour
2 beef tenderloin fillets (filets mignon) about 1-1/2 inches thick
about 1-1/2 inches thick about 1-1/2 inches thick
Salt and black pepper freshly ground
fresh rosemary chopped
Prep time: 5 minutes
Cook time: 25 minutes
Place stock and wine in a small saucepan. Cook over
high heat for 15 minutes or until reduced to about 1/2
cup. Meanwhile, melt butter in a small skillet. Add
shallot and cook over medium-low heat for 15
minutes, stirring occasionally. Stir in flour and cook for
1 minute more. Add reduced stock mixture; cook and
stir until slightly thickened. Season beef with salt and
pepper and cook on a grill over medium heat for 4 to 6
minutes per side for rare. Garnish with chopped fresh
rosemary, if desired. Serve with red potatoes baked
with olive oil, garlic and rosemary.
Makes 2 servings.
*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