Beef Tenderloin in Red Wine Sauce Recipe - Recipe Center - Raley’s Family of Fine Stores

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Beef Tenderloin in Red Wine Sauce

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

1. Place stock and wine in a small saucepan. Cook over high heat for 15 minutes or until reduced to about 1/2 cup.

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.

Nutritional Information:
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


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