Pomegranate Beef

It's officially the holiday season. I love this time of year, but I always struggle to keep everything going while prepping for this holiday. Nights after work are full of shopping, decorating, baking, and wrapping; nevermind the usual working out, running errands, and cooking dinner. I am always searching for simple weeknight recipes that allow us to enjoy a home-cooked meal while enjoying the many extra holiday tasks. These beef tips provided just that. I am thinking of serving these the next time have family over for dinner. The wine reduction seems like it would take much more time than it does. The original Cooking Light recipe recommends serving these with potato wedges, but I thought they were perfect with a veggie like asparagus.

You will need:
*4 (4-ounce) beef tenderloin steaks, trimmed (I used large tips)
*1/2 teaspoon salt
*1/2 teaspoon freshly ground black pepper, divided
*1 tablespoon minced shallots
*1/3 cup red wine (I used malbec)
*1/3 cup pomegranate juice
*1/3 cup fat-free, lower-sodium beef broth
*1 1/2 tablespoons chilled butter, cut into small pieces
*pomegranate seeds, for serving if desired

1. Sprinkle steaks evenly with salt and 1/4 teaspoon pepper.

2. Heat large heavy skillet over medium-high heat. Coat pan with cooking spray. Add steaks to pan; cook 3 minutes on each side or until cooked to your liking. Remove steaks from pan; keep warm.

3. Add shallots to pan and saute 30 seconds. Add remaining 1/4 teaspoon pepper, wine, juice, broth, and bring to a boil. Cook 7 minutes or until reduced to about 3 tablespoons.

4. Remove from heat. Add butter to sauce, stirring until butter melts. Serve sauce over steaks; top with pomegranate seeds.