Filet Mignon with Pinot Noir-Pomegranate Sauce

Makes 4 servings

½ tsp. olive oil
1 Tbsp. shallots, minced
¼ tsp. ground black pepper
1/3 c. pinot noir
1/3 c. pomegranate juice
1/3 c. reduced sodium beef broth
1 thyme sprig
1 ½ Tbsp. butter
4 (4 oz.) beef tenderloin steaks
¼ tsp. ground black pepper
¼ tsp. salt
1 oz. blue or Gorgonzola cheese (optional)

1. Mince shallots.
2. Heat olive oil in a medium skillet over medium-high heat. Add shallots; sauté 30 seconds. Add remaining ingredients, black pepper through thyme; bring to a boil. Cook about 7 minutes, until liquid has reduced to approximately 3 tablespoons. Remove from heat. Discard thyme sprig.
3. Cut butter into small pieces. Swirl into sauce. Keep over very low heat on the stove top to keep warm while steaks are cooking.
4. Trim steaks of any visible fat. Season with salt and pepper. Cook using your preferred method; on a gas or charcoal grill or on the stove top using a large heavy bottomed skillet over medium-high heat; approximately 4 minutes per side or until desired degree of doneness.
5. Top steaks with pinot noir-pomegranate sauce. Crumble ¼ oz. (about ½ Tbsp.) blue or gorgonzola cheese on top of each steak, if desired.

Nutrition Analysis per steak: 250calories, 14g fat, 24g protein, 4g carbohydrate, 0g fiber, 380mg sodium

500 Club Portion Plate
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