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Beef Tenderloin Filet with Tarragon-Mustard Cream Sauce


4 – 6 oz beef tenderloin filets trimmed of any visible fat
Cooking Spray
1/2 teaspoon salt divided
1/4 teaspoon garlic powder
1/4 teaspoon fresh ground pepper
1/2 cup dry white wine
1/2 cup fat free sour cream
2 tablespoons Dijon mustard
1 tablespoon sugar
2 tablespoons fresh tarragon chopped
Tarragon sprigs for garnish – optional


1.Lightly spray a large non-stick or stick resistant skillet with cooking spray and
preheat 2 to 3 minutes on medium high. Season filets, both sides with garlic
powder, salt and pepper. Add filets to pan 3 to 5 minutes on each side or until
desired doneness. Reduce heat to medium low and remove filets from pan and
place in warming oven or tray to keep hot.

2.Add wine, sugar, salt and Dijon mustard to pan and bring to low boil. Cook 1
minute stirring constantly. Remove from heat and whisk/stir in sour cream and
fresh tarragon. Remove from heat.

3.To serve spoon 2 to 3 tablespoons sauce over each filet and top with tarragon
sprigs if desired.

Yield 4 servings at approximately 340 calories; 11.5 grams total fat; 4.2 saturated; 89
milligrams cholesterol; 11.2 grams carbohydrate; 0 fiber; 39 grams protein; 543
milligrams sodium

HIGH FAT VERSION CONTAINS 600 CALORIES AND 48 GRAMS FAT

Cooks Note: For a fast side dish accompany filets with 1 pound quartered red potatoes
tossed with 1- 2 cloves fresh garlic, 1/4 teaspoon garlic powder, 1/4 teaspoon salt, and
fresh pepper. Cover and microwave potatoes for 12 to 15 minutes. Remove cover
and toss potatoes with 1 teaspoon extra virgin olive oil.

Yield 4 servings each at approximately 80 calories; 1.2 grams fat; 0 cholesterol; 16
grams carbohydrate; 1.4 grams dietary fiber; 1.9 grams protein and 140 milligrams
sodium

HIGH FAT VERSION CONTAINS 130 CALORIES AND 7 GRAMS FAT

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