Wait..did you say wine? Yep, here is a great recipe for your valentine that includes wine in the sauce. Try it out! Add a green veggie and call it a plate of love.
Beef Filets with Pomegranate-Pinot Sauce
recipe: Cooking Light modified by eatlivefit.net
- 4 (4-ounce) beef tenderloin steaks, trimmed
- 3/8 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.
Serves: 4 | Serving Size: 1 steak + 2 teaspoons sauce
Per serving: Calories: 236; Total Fat: 11g; Saturated Fat: 5g; Monounsaturated Fat: 0g; Cholesterol: 84mg; Sodium: 333mg; Carbohydrate: 4g; Dietary Fiber: 0g; Sugar: 3g; Protein: 25g
Nutrition Bonus: Potassium: 485mg; Iron: 13%; Vitamin A: 4%; Vitamin C: 1%; Calcium: 3%
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