Beef with Mushrooms and Pearl Onions in Red Wine Reduction

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5.0 by 4 people

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  • Makes: 4 servings
  • Serving Size: 1/2 of a steak and 2/3 cup sauce
  • Start to Finish: 30 mins

Beef with Mushrooms and Pearl Onions in Red Wine Reduction

Directions

  1. Trim fat from steaks. Sprinkle steaks with the pepper and salt. In a large skillet heat olive oil over medium-high heat. Tilt and swirl skillet to coat bottom lightly. Add steaks; reduce heat to medium. Cook for 8 to 10 minutes or until medium-rare (145 degrees F), turning once. Transfer steaks to a plate; cover with foil and let stand while preparing sauce.
  2. For sauce, in the same skillet cook mushrooms and onions over medium-high heat about 5 minutes or until tender, stirring frequently. Add garlic. Cook for 1 minute more. Remove skillet from heat; add wine. Return skillet to heat. Boil gently, uncovered, for 5 minutes, stirring occasionally. Whisk together broth and flour; add to skillet. Cook and stir until sauce is thickened and bubbly; cook and stir for 1 minute more.
  3. Return steaks to skillet; heat through, turning to coat steaks evenly with sauce. Transfer steaks and sauce to serving plates. Sprinkle with parsley.
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Nutrition Facts (Beef with Mushrooms and Pearl Onions in Red Wine Reduction)

  • Per serving:
  • 335 kcal cal.,
  • 17 g fat
  • (6 g sat. fat,
  • 1 g polyunsaturated fat,
  • 8 g monounsatured fat),
  • 61 mg chol.,
  • 315 mg sodium,
  • 9 g carb.,
  • 2 g fiber,
  • 2 g sugar,
  • 26 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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