Beef with Mushrooms & Pearl Onions
in Red-Wine Reduction
ACTIVE: 20 minutes TOTAL: 30 minutes
An easy and richly flavored wine sauce elevates simple pan-fried steaks in this
2 8-ounce beef top loin steaks, cut 3/4 to 1 inch thick, trimmed
1/2 teaspoon cracked black pepper
1 cup frozen pearl onions
4 cloves garlic, minced
3/4 cup dry red wine
1 cup lower-sodium beef broth
2 tablespoons whole-wheat flour
1 tablespoon snipped fresh parsley
1. Sprinkle steaks with pepper and salt. Preheat a large skillet over medium-high heat. Add
oil; swirl to lightly coat pan. Reduce heat to medium. Add the steaks; cook until medium-rare (145°F), 8 to 10 minutes, turning once. Transfer the steaks to a tray or plate; cover
with foil and let stand while preparing the sauce.
2. In the same skillet, cook mushrooms and onions over medium-high heat until tender,
about 5 minutes, stirring frequently. Add garlic. Cook for 1 minute more. Remove the pan
from heat; add wine. Return to the heat and boil gently, uncovered, for 5 minutes, stirring
occasionally. Whisk together broth and flour; add to the pan. Cook and stir until the sauce is
thickened and bubbly; cook and stir for 1 minute more.
3. Return the steaks to the pan; heat through, turning to coat evenly with the sauce.
Transfer the steaks and the sauce to serving plates. Sprinkle with parsley.
Serves 4: 1/2 steak and 2/3 cup sauce each
Calories 287, Fat 11g (sat 4g, mono 5g), Cholesterol 64mg, Carbs 11g, Total sugars 3g,
Protein 28g, Fiber 2g, Sodium 330mg, Potassium 726mg.