Tenderloin Steaks With Wine-shallot Sauce
- 1 of 2 Heat 2 tablespoons butter in large nonstick skillet over medium-low heat. Add shallots and garlic; cook 25 minutes, until golden brown, stirring, and adjusting heat to avoid burning shallots. Add bay leaf, thyme, Port and broth. Bring to boiling; then simmer for 20 minutes.
- 2 of 2 Combine flour and water in small jar with tight-fitting lid. Shake well; pour into skillet. Bring to boiling; cook, whisking, 2 minutes. Remove from heat. Whisk in remaining tablespoon butter. Remove bay leaf.
- 1 of 1 Season steaks with salt and pepper. Heat oil in large nonstick skillet over high heat. Add meat; cook 5 minutes per side or until desired doneness, 160 degrees F for medium. Makes 6 servings.
Servings Per Recipe: 6
Per Serving: 8 g sat. fat, 19 g Fat, total, 104 mg chol., 32 g pro., 9 g carb., 342 kcal cal., 271 mg sodium, 0 g fiber