Yield: 4 servings (serving size: 1 steak and about 2 teaspoons sauce)
4 (4-ounce) beef tenderloin steaks, trimmed
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper, divided
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
1. 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.
2. 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.
CALORIES 227 ; FAT 12.3g (sat 5.7g,mono 4.2g,poly 0.5g); CHOLESTEROL 82mg; CALCIUM 15mg; CARBOHYDRATE 3.8g; SODIUM 428mg; PROTEIN 24g; FIBER 0.1g; IRON 3.4mg