Beef Tenderloins In Wine Sauce

• 1/4 cup low-sodium beef broth
• 1/4 cup ruby port or other sweet red wine
• 3/4 teaspoon all-purpose flour
• 1/2 teaspoon Worcestershire sauce
• 1/2 teaspoon Dijon mustard
• 1/4 teaspoon salt
• 1/4 teaspoon coarsely ground black pepper
• Cooking spray
• 1/2 teaspoon butter
• 2 (4-ounce) beef tenderloin steaks, trimmed (1 to 1 1/4 inch thick)

1. Combine first 7 ingredients, whisking to dissolve flour.
2. Coat a medium nonstick skillet with cooking spray; add butter. Place over medium-high heat until hot. Add steaks, and cook 4 minutes on each side or to desired degree of doneness. Transfer steaks to a plate; keep warm.
3. Whisk broth mixture; add to pan. Bring to a boil; cook 1 minute or until reduced to 1/4 cup, scraping pan to loosen browned bits. Serve sauce over steaks.

beef broth, ruby port, flour, worcestershire sauce, mustard, salt, ground black pepper, cooking spray, butter, beef tenderloin

Taken from www.myrecipes.com/recipe/beef-tenderloins-wine-sauce (may not work)