This recipe is safe for Coumadin (warfarin) users.
This recipe is safe for those who are lactose intolerant.
This is a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is safe for those who are sensitive to gluten. Some canned beef broths might contain gluten. Check the package or consider an alternative such as homemade.
"What is sauce for the goose may be sauce for the gander, but it is not necessarily sauce for the chicken, the duck, the turkey or the Guinea hen."
-Alice B. Toklas, American author
Who would have thought that a sauce made with a substitute for butter could be so good. You can be a snob about this but I have fooled chef friends of mine using spreads like this. The most that was said about blind taste tests between this sauce made with butter and Promise Light was “well, that one’s a little sweeter.”
This recipe is gluten-free as long as the stock used is gluten free. Check the label carefully.
Servings = 8 | Serving size =1 tablespoon sauce with 4 ounces beef
Cooking Time = 30 Minutes
This recipe can be multiplied by 2, 3.
The sauce can be pre-made and will keep well for about 3 days in the refrigerator.
|1/4 cup||shallot (minced)|
|2 cups||non-fat reduced sodium beef stock|
|1 1/2 cups||white wine|
|1 Tbsp||fresh ground black pepper|
|6 Tbsp||unsalted butter|
|1 4 ounce||beef tenderloin filets (per serving)|
|spray olive oil|
Place the minced shallot, non-fat beef stock, salt, white wine and fresh ground black pepper in a large sauce pan.
Cook for about 30 minutes over medium-high heat until the liquid is completely reduced. Swirl occasionally. The finished reduction should be a thick sauce with barely any liquid left.
Remove from the heat and allow to cool for about ten minutes. Add the Promise Light a tablespoon at a time whisking as it melts to incorporate this into the shallot/pepper reduction. Set aside.
Preheat the oven to 450°F. Place a non-stick grill pan in the oven and allow it to heat for about ten minutes.
Lightly spritz the pan with olive oil and add the filet. Cook on the first side for 5 – 7 minutes. Turn and cook for about another 4 – 5 minutes for rare and 6 – 7 minutes for medium rare.
Remove and place on plate. Top with one tablespoon sauce and serve.
Serving size = 1 Tbsp. sauce and 4 ounce fliet
Servings = 8
Amount Per Serving
|Calories 253||Calories from Fat 107|
|% Daily Value|
|Total Fat 12g||18%|
|Saturated Fat 4g||20%|
|Monounsaturated Fat 5g|
|Trans Fat 0g|
|Total Carbohydrates 2g||1%|
|Dietary Fiber 0g||0%|
|Vitamin A 12%||Vitamin C 1%|
|Calcium 4%||Iron 12%|
|Vitamin K 5 mcg||Potassium 456 mg|
|Magnesium 32 mg|