Beef Tenderloin Steaks With Red Wine-Tarragon Sauce - cooking recipe

Ingredients

1/4 cup low sodium beef broth
1/4 cup dry red wine
1/2 teaspoon all-purpose flour
1/4 teaspoon salt
1/4 teaspoon dried tarragon
1/8 teaspoon black pepper
cooking spray
2 (4 ounce) beef tenderloin steaks
2 tablespoons chopped shallots
1 teaspoon chopped fresh parsley

Preparation

Combine first 6 ingredients, stirring with a whisk.
Heat a nonstick skillet coated with cooking spray over medium-high heat. Add steaks; cook 3 minutes on each side or until desired degree of doneness.
Remove from pan; keep warm. Add shallots to pan; saute 1 minute. Add broth mixture; bring to a boil.
Cook until reduced to 1/4 cup (about 1 minute). Serve sauce with the steaks. Sprinkle with parsley.