Beef with Mushrooms and Pearl Onions in Red Wine Reduction

  • Makes: 4 servings
  • Serving Size: 1/2 of a steak and 2/3 cup sauce
  • Start to Finish: 30 mins
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Beef with Mushrooms and Pearl Onions in Red Wine Reduction
8 ounces beef top loin steaks, cut 3/4 to 1 inch thick
teaspoon cracked black pepper
teaspoon salt
teaspoon olive oil
ounces fresh mushrooms, quartered
cup frozen small whole onions
cup dry red wine
cup lower-sodium beef broth
tablespoons whole wheat flour
tablespoon snipped fresh parsley
  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.
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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