Beef Tenderloin Steaks with Red Wine-Tarragon Sauce

Ingredients

• 8 ounce beef tenderloin steaks 
• 0.1 teaspoon pepper black
• 0.3 teaspoon tarragon dried
• 0.3 cup cooking wine dry red
• 0.5 teaspoon flour all-purpose
• 1 teaspoon parsley fresh chopped
• 0.3 cup low-salt beef broth 
• 0.3 teaspoon salt 
• 2 tablespoons shallots chopped

Equipment

• frying pan
• whisk

Directions

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