Ingredients

12 small red potatoes, quartered (about 13/4 pounds)
4 shallots, quartered
2 teaspoons olive oil
Cooking spray
Two 4-ounce beef tenderloin steaks (3/4-inch thick)
1/4 cup chopped shallots
1/4 cup dry white wine
1/4 cup white wine vinegar
1/4 cup water
3 tablespoons chopped fresh tarragon
2 tablespoons creamy-mustard mayonnaise blend (such as Dijonnaise)
1 tablespoon chopped fresh chives

Directions

Preheat oven to 375 degrees.

Combine potatoes and quartered shallots in a 13-by-9-inch baking dish; drizzle with oil and toss gently. Bake at 375 for 50 minutes or until tender, stirring occasionally. Cool slightly.

Place a large nonstick skillet coated with cooking spray over medium-high heat until hot. Add steaks; cook 3 minutes on each side or until desired degree of doneness. Remove steaks from skillet; keep warm.

Add chopped shallots, wine, vinegar, water and tarragon to skillet. Bring to a boil; cook until reduced to 1/2 cup (about 2 minutes). Strain through a colander into a bowl; discard solids. Add mustard blend to wine mixture; stir well with a whisk.

Cut steaks into thin slices. Combine potato mixture, beef and tarragon mixture in a large bowl; toss gently to coat. Sprinkle with chives. Serve immediately. Makes 4 servings (1 cup serving size).

Nutritional analysis: 280 cal., 7.9 g fat, 16.5 g pro., 36.1 g carbo., 35 mg chol., 153 mg sodium.