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 olive oil
ounces fresh mushrooms, quartered
cup frozen small whole onions
cloves garlic, minced
cup dry red wine
cup lower-sodium beef broth
tablespoon snipped fresh parsley
- 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.
- 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.
- 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