Beef Filets with Pomegranate-Pinot Sauce
- 16 ounces beef tenderloin steaks — trimmed
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper — divided
- Cooking spray
- 1 tablespoon minced shallots
- 1/3 cup pinot noir or burgundy wine
- 1/3 cup pomegranate juice
- 1/3 cup fat-free — lower-sodium beef broth
- 1 thyme sprig
- 1 1/2 tablespoons chilled butter — cut into small pieces
- Heat a large heavy skillet over medium-high heat. Sprinkle steaks evenly with salt and 1/4 teaspoon pepper. Coat pan with cooking spray. Add steaks to pan; cook 3 minutes on each side or until desired degree of doneness. Remove steaks from pan; keep warm.
- Add shallots to pan; sauté 30 seconds. Add remaining 1/4 teaspoon pepper, wine, juice, broth, and thyme sprig; bring to a boil. Cook 7 minutes or until reduced to about 3 tablespoons. Remove from heat; discard thyme sprig. Add butter to sauce, stirring until butter melts. Serve sauce with steaks.
